Zucchini Casserole Ii

• 6 cups diced zucchini
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup sour cream
• 1/2 cup chopped onion
• 1 cup shredded carrots
• 1 (6 ounce) package dry bread stuffing mix
• 1/2 cup butter, melted

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
3. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
4. Bake for 20 minutes in the preheated oven, or until the top is golden brown.

zucchini, condensed cream, sour cream, onion, carrots, bread stuffing mix, butter

Taken from www.allrecipes.com/recipe/21035/zucchini-casserole-ii/ (may not work)