Zucchini Casserole-Becky1 cup sliced carrots
5 cups thinly sliced zucchini, unpeeled
1 (6oz) package chicken flavor stuffing mix
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter or margarine
1/4 cup chopped onions
Preheat oven to 350 degrees. Place carrots in large pan and boil 5 minutes. Add zucchini, cover and boil 5 minutes longer. In skillet, melt butter; stir in contents of seasoning packet from stuffing mix. Add stuffing crumbs and stir until moistened. Spoon 2/3 stuffing mixture in bottom of 9x9, 10x10 or 9x12 inch pan. Drain cooked vegetables. Mix with soup, sour cream and onions. Place on top of stuffing mix. Sprinkle with reserve 1/3 crumbs. Bake for 40 minutes.