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4 medium zucchini, sliced 1/2-inch thick 3/4 c. shredded carrot 1/2 c. chopped onion 6 Tbsp. butter 2 1/4 c. herb stuffing cubes 1 can cream of chicken soup 1/2 c. sour cream Cook zucchini in a little boiling water until tender. Drain. In a saucepan, cook carrot and onion in 4 Tbsp. of butter until tender. Remove from heat and stir in herb cubes, soup, and sour cream. Gently stir in zucchini. Turn into a 1 1/2 qt casserole. Melt remaining butter and toss remaining herb cubes in it. Put on top of casserole. Bake at 350 degrees for 30-40 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |