Thursday, September 20, 2007

Zucchini Casserole

6 cups fine cubed zucchini
1 cup shredded carrots
1/2 cup chopped onion
1 cup butter
1 package Stove Top Stuffing mix
1 can cream of chicken soup
1-16 ounce carton sour cream

Boil zucchini, carrots and onion in salted water for 5 minutes. Drain. In another bowl, melt butter and add stuffing mix. Mix well. Place 1/2 of stuffing in bottom of casserole dish. Add soup and sour cream to the vegetable mix. Spoon over stuffing in casserole. Top with other half of stuffing. Bake at 350° for 30 minutes.

Recipe courtesy of Auntie Tam

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