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4 medium zucchini (peeled, sliced and cooked a little in salted water until tender crisp) |
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3/4 cup carrots, peeled and shredded |
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1/2 cup onion, chopped |
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6 tablespoons margarine |
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2-1/4 cups herbed crouton stuffing |
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1 can condensed chicken soup or broth |
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1 cup sour cream |
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Preheat oven to 350 degrees F |
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Cook carrots and onion in 4 tablespoons of the margarine until tender, then remove from heat |
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Stir in 1-1/2 cups of the stuffing, the soup or broth and the sour cream |
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Fold in zucchini |
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Put mixture into greased 9"x13" pan |
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Melt remaining 2 tablespoons of margarine and mix with remaining 3/4 cups stuffing and place on top of casserole mixture |
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Bake for 30 to 40 minutes until casserole is thoroughly heated and has just begun to brown |
Serves 8
Recipe can also easily be doubled
Recipe by Alice Formosa - May, 2001