Provided by Bill, North Reading Patch reader
4 oz. Pepperidge Farm Herb Stuffing Mix
1/3 c. butter, melted
4 c. cubed (3/4 inch) zucchini
2 carrots, grated/julienned 1 sm. onion, chopped
1 can cream of chicken soup
1/2 c. sour cream
Heat oven to 350°. In a small bowl combine stuffing and butter.
In a separate bowl combine zucchini, carrots, onion, soup (as is) and sour cream.
Mix 1/2 of the stuffing mixture in with the zucchini mixture.
Spread into a 9 x 12 greased casserole dish. Sprinkle with the remaining stuffing mixture.
Cover dish with foil. Bake for 60 minutes.
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