Zucchini Squash Casserole

• 2 medium zucchini squash
• 1 c. sour cream
• 1 can condensed cream of chicken soup
• 1 c. shredded carrots
• 1/2 c. margarine
• 1/4 c. chopped onion
• 8 oz. stuffing mix, seasoned
• 2 bouillon cubes
• 1 1/2 c. hot water

1. Cook squash and onions which has been quartered and sliced in boiling water for 5 minutes.
2. Drain well.
3. Combine soup, sour cream, shredded carrots, squash and onion.
4. In a fry pan melt margarine and combine with stuffing mix which has been moistened well with 1 1/2 c. hot water add 2 chicken bouillon cubes dissolved.
5. Toss until thoroughly heated.
6. Spread 1/2 stuffing mixture in bottom of baking pan.
7. Spoon in squash mixture over stuffing mixture.
8. Top with remaining stuffing mixture.
9. Bake in 350 degree oven for 25 to 30 minutes.
10. This freezes very well. Bake before you freeze it.

zucchini, sour cream, condensed cream, carrots, margarine, onion, stuffing mix, bouillon cubes, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=145087 (may not work)