posted by Sue Freeman 08-05-98 4:34 PM
Zuchini Stuffing Casserole
3/4 cup carrots, Shredded
1/2 cup onions, chopped
6 tablespoons butter
2 1/2 cups Pepperidge Farms stuffing mix, divided
1 (10 3/4 ounce) can condensed cream of chicken soup
1/2 cup sour cream
4 zucchini, cut into 2 inch thick pieces
Preheat oven to 350 degrees F.
Cook zucchini in a little boiling water until tender; drain.
Saute carrots and onions in 4 Tbsp. butter until tender.
Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish.
Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of
casserole. Bake uncovered 30-40 minutes at 350 degrees.
Serves 6-8.