By Joe Anne Overstreet
2 lbs. zucchini sliced ( 6 cups)
¼ C. chopped onion
1 can cream chicken soup
1 C. sour cream
1 C. shredded carrot
8 oz. Pepperidge Farm stuffing (herb)
1 stick of oleo melted
Cook squash and onion in salted water about 4 minutes ( until soft). Drain. Add soup, sour cream and carrots which have been mixed. Combine stuffing with margarine. Spread ¾ of mixture in 9 x 13 pan. Pour zucchini, then spread rest of stuffing on top. Bake at 350 degress. 30+ minutes.
No comments:
Post a Comment