Zucchini Casserole 

Provided by Bill, North Reading Patch reader

Ingredients 

4 oz. Pepperidge Farm Herb Stuffing Mix

1/3 c. butter, melted

4 c. cubed (3/4 inch) zucchini

2 carrots, grated/julienned 1 sm. onion, chopped

1 can cream of chicken soup

1/2 c. sour cream

Directions 

Heat oven to 350°. In a small bowl combine stuffing and butter.

In a separate bowl combine zucchini, carrots, onion, soup (as is) and sour cream.

Mix 1/2 of the stuffing mixture in with the zucchini mixture.

Spread into a 9 x 12 greased casserole dish. Sprinkle with the remaining stuffing mixture.

Cover dish with foil. Bake for 60 minutes.

Have a recipe you want to share? Email melissa.kory@patch.com.