Zucchini Casserole

1. 1

   In large saucepan cook zucchini and onion in boiling salted water for 5 minutes.

2. 2

   Drain.

3. 3

   Combine soup, sour cream and salad dressing.

4. 4

   Stir in shredded carrots and fold in zucchini and onions.

5. 5

   In separate bowl, combine stuffing and melted butter. Spread half of crumb mixture in 8 x 12-inch casserole.

6. 6

   Spoon vegetable mixture over crumbs and spread remaining crumbs on top. Bake at 350u00b0 for 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.