This recipe had rave reviews from my family! For a slightly different flavor, try sauteing the zucchini, carrots, and onion together. Then mix and bake as directed.
3-4 medium zucchini, sliced 1/2 inch thick or cubed3/4 c. carrots, pared and sliced
water, salted
1/2 c. onion, chopped
6 T. butter, divided
1 package (or 2 1/4 c.) stuffing mix, divided
1 can cream of chicken soup
1 c. sour cream (I used milk)
Set 3/4 c. stuffing mix aside. Bring salted water to a boil. Add zucchini and carrots and simmer 15 minutes. Meanwhile, saute onion in 4 T. butter. Add cream of chicken soup and sour cream to onions. Stir remaining 1 1/2 c. stuffing mix into onions. Drain vegetables and add to onion mixture. Place in 9x13 pan. Melt 2 T. butter and add to reserved stuffing mix. Sprinkle over casserole and bake at 350 degrees for 20 minutes.
