Zucchini-Carrot Casserole

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   In

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   medium saucepan, boil zucchini and green onion in a cup of

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   water

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   for

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   5

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   minutes; drain.

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   Stir in the undiluted chicken soup,

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   sour cream and carrots.

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   Toss dry stuffing mix with

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    melted butter and spread half of the stuffing mix in the bottom

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    of

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    a 12 x 7-inch baking dish.

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    Spoon vegetable mix on top.

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    Sprinkle the rest of the stuffing mix over all.

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    Bake at 350u00b0 for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.