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Zucchini-Carrot Casserole

This is a great company make-ahead dish.





List of Ingredients



• 2 lb zucchini, sliced in 3/4 inch rounds
  
• 1/4 cup chopped onion
  
• 1 cup sour cream
  
• 1 can cream of chicken soup, undiluted
  
• 1 cup shredded carrots
  
• 1 8 oz package seasoned bread stuffing
  
• 1 stick butter, melted
  






Instructions



1. Cook squash and onion in boiling salted water for 5 minutes; drain.
   
2. Combine sour cream and soup in a bowl . Stir in carrots. Fold in zucchini.
   
3. Mix stuffing with melted butter. Place half the stuffing in the bottom of a 2 quart casserole. Cover with zucchini. Top with remaining stuffing. (Can be covered and refrigerated at this point.)
   
4. Bring to room temperature. Preheat oven to 350F and bake 25-30 minutes
   






Final Comments


Serves 8