Zucchini Carrot Casserole

• 1/2 cup margarine (or butter)
• 4 cups zucchini, unpeeled and chopped (or thinly sliced)
• 1 cup grated carrot
• 1 cup chopped onion
• 10 ounces condensed cream of mushroom soup
• 1/2 cup milk
• 1 teaspoon instant chicken bouillon powder
• 1/4 teaspoon salt
• 1 cup uncooked bread stuffing mix
• 2 tablespoons margarine (or butter)
• 1/2 cup uncooked bread stuffing mix

1. Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
2. Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
3. Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
4. Bake uncovered at 350F for about 25 minutes.

margarine, zucchini, carrot, onion, mushroom soup, milk, instant chicken, salt, bread stuffing mix, margarine, bread stuffing mix

Taken from www.food.com/recipe/zucchini-carrot-casserole-176380 (may not work)