Ingredients:
6 c. diced zucchini (2 lbs)
1/4 c. chopped onions
1 10 oz can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 each 8-10 oz. Pkg chicken stuffing mix
1/2 c. melted butter (not margarine)
Cooking Instructions
Simmer squash and onions in saucepan 5 minutes, drain. In a large bowl, mix undiluted soup, sour cream, carrots, add squash and onions and stir. In a separate bowl, mix dry stuffing and melted butter together. Use 1/2 stuffing mixture to line a 9 x 9 x 2 pan. Spoon the vegetable mixture over the stuffing mix, then sprinkle the remaining stuffing over the top of the veggies. Bake at 350° for 25-30 minutes or until golden brown. Serves 6-8.
Note: This is fabulous cold, too!
6 c. diced zucchini (2 lbs)
1/4 c. chopped onions
1 10 oz can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
1 each 8-10 oz. Pkg chicken stuffing mix
1/2 c. melted butter (not margarine)
Cooking Instructions
Simmer squash and onions in saucepan 5 minutes, drain. In a large bowl, mix undiluted soup, sour cream, carrots, add squash and onions and stir. In a separate bowl, mix dry stuffing and melted butter together. Use 1/2 stuffing mixture to line a 9 x 9 x 2 pan. Spoon the vegetable mixture over the stuffing mix, then sprinkle the remaining stuffing over the top of the veggies. Bake at 350° for 25-30 minutes or until golden brown. Serves 6-8.
Note: This is fabulous cold, too!
