medium squash sliced 1/2 inch thick
3/4 cup shredded carrots
1/2 cup chopped onion
1/2 cup sour cream
6 tablespoon butter/margerine
1 can of either condensed cream of chicken or mushroon soup, undiluted
2 1/2 cups of herb seasoned stuffing cubes
3/4 cup shredded cheddar cheese (optional)
Slice squash 1/2 inch thick and cook in little boiling water until nearly tender; Drain.
In a 2 qt.sauce pan cook carrots and onions in 4 tblsp of the
butter/margarine. Remove from heat. Stir in 1/2 cup of seasoning cubes, the sour cream, soup, and cheddar cheese.
Gently stir in the zucchini and turn into 1 1/2 qt casserole. Melt remaining butter/margarine and add remaining stuffing cubes, toss gently and top casserole. Bake at 350 degrees for 30 to 40 minutes.
Submitted By: Willard (Jack) Davis from TN on 2005-06-03