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Zucchini stuffing casserole

Yield: 8 Servings

Ingredients:

• 3/4 c Shredded carrots
• 1/2 c Onion chopped
• 6 tb Butter
• 2 1/2 c Herbed stuffing cubes
• 1 cn Condensed cream of chicken Soup
• 1/2 c Sour cream
• 4 md Zucchini

Instructions:

cut 2 inch thick Contributed to the echo by: Monica Pefley Zucchini Stuffing Casserole Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat stir in 1-1/2 cup stuffing cubes soup and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8.

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