Squash-Carrot Casserole

• 7 cl sliced zucchini or winter squash
• 1/2 c. chopped onion
• 1 c. condensed cream of chicken soup (add 1/2 can water for winter squash)
• 1 c. dairy sour cream
• 1 c. shredded carrot
• 2 c. (1/2 of a 9 oz. pkg.) herb seasoned stuffing mix
• 1/4 c. butter or margarine, melted

1. Cook squash and onion, uncovered, in boiling salted water 5 minutes.
2. Drain well.
3. (For winter squash, cut into large pieces, remove seeds and steam 10 to 15 minutes; peel and slice.)
4. Saute onion.
5. Combine stuffing mix with butter or margarine.
6. Sprinkle 2/3 of the stuffing mixture in a 12-inch quiche dish or 12 x 7 x 2-inch baking dish.
7. Spoon vegetable mixture atop.
8. Sprinkle remaining stuffing around edge of dish.
9. Bake, uncovered, at 350u0b0 for 25 to 30 minutes for quiche dish and 30 to 35 minutes for baking dish.
10. Makes 6 to 8 servings.

zucchini, onion, condensed cream, sour cream, carrot, stuffing mix, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=703934 (may not work)