Zucchini CasseroleContributed by Christine and John Wentworth
In a saucepan, cook squash and onion. Drain water.
In a bowl combine soup and sour cream or yogurt. Stir in shredded carrots. Add cooked squash and onions. In another bowl, mix margarine and stuffing. Place half the stuffing mixture in the bottom of a 9"x13" baking pan. Add all of the squash mixture. Place the rest of the stuffing on top. Bake at 350° for 30 minutes.
- 2 lbs. (6 cups) zucchini, sliced
- ¼ cup onion, chopped
- 1 can cream of chicken soup
- 8 oz. pkg. Pepperidge Farm Stuffing Mix
- 1 cup sour cream or yogurt
- 1 cup shredded carrots
- 1 cup (2 sticks) margarine, melted