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.