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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 3 c. sliced zucchini
- 3 c. sliced yellow squash
- 1 c. shredded carrots
- 1/4 c. chopped onion
- 1 can cream of chicken soup
- 1 c. sour cream
- 1 (8 oz.) pkg. herb stuffing mix
- 1/2 c. melted margarine
- 1 c. shredded Cheddar cheese, divided
Method
- Cook zucchini, squash and onion in boiling water for 5 minutes; drain.
- Combine soup, sour cream and 3/4 cup of shredded Cheddar cheese.
- Mix in shredded carrots, zucchini, onion and yellow squash.
- Mix melted margarine and stuffing mix.
- Divide moist stuffing in half.
- Spread first half of stuffing on the bottom of a 12 x 7 1/2 x 2-inch casserole dish.
- Top with vegetable mixture. Spread the remaining half of stuffing on top of vegetables, then sprinkle with remainder Cheddar.
- Bake at 350° for 30 minutes.
