Mom's Zucchini Stuffing Casserole

Serves 6-8

Submitted by Maura Chasen.

ingredients

4 Medium zucchini, sliced 1/2" thick
6 Tbsp. margarine (or butter)
3/4 cups shredded carrot
1/2 cup chopped onion
2 1/4 cup Kellogg’s Herbed Stuffing Croutettes
1 can condensed Cream of Chicken soup, undiluted
1/2 cup sour cream

directions

Immerse zucchini in very hot water for about 5 minutes; drain. In saucepan, melt 4 tbsp. margarine. Add carrot and onion and sauté until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Spoon into 1 1/2 quart casserole. Melt remaining margarine and add remaining stuffing cubes to margarine. Toss gently. Sprinkle on casserole. Bake at 350° for 30 to 40 minutes.