Beannie’s Zucchini Casserole

6 C sliced zucchini
¼ C onion
1 C sour cream
1 can cream of chicken soup
1 C shredded carrot
8 oz Pepperidge farm stuffing
½ C melted butter

Boil squash and onion in small amount of water for 3-4 minutes.
Combine soup, sour cream, stir in carrot, fold in squash and onion. Combine stuffing and butter and put ½ in greased pan. Then add squash mixture and top with remaining stuffing. Bake at 350 for ½ hour.

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