Veggie Stuffing Bake

• 1 (16 ounce) bag herb seasoned stuffing mix, divided
• 2 tablespoons butter, melted
• 1 (26 ounce) can cream of mushroom soup (I use the low fat or low sodium kind)
• 1 cup low-fat sour cream
• 3 medium zucchini, shredded (should equal 4 cups)
• 3 large carrots, shredded (should equal 2 cups)
• 1 medium onion, finely chopped, should equal about 1/2 cup

1. Mix 1 cup stuffing mix and the butter, set aside.
2. Mix soup, sour cream, zucchini, carrots and onion.
3. Add remaining stuffing mix and mix lightly.
4. Spoon veggies mixture into a 3 quart shallow baking dish.
5. Sprinkle with the reserved stuffing mix.
6. Bake at 350F for 35 minutes or until hot and top has a nice crusty appearance.

stuffing mix, butter, cream of mushroom soup, lowfat sour cream, zucchini, carrots, onion

Taken from www.food.com/recipe/veggie-stuffing-bake-453913 (may not work)