Zucchini Casserole II

Zucchini baked with mushroom soup, sour cream, onions and carrots and topped with buttery stuffing.

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6 cups diced zucchini

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup sour cream

1/2 cup chopped onion

1 cup shredded carrots

1 (6 ounce) package dry bread stuffing mix

1/2 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.

In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.

Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Zucchini Casserole II

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