Zucchini Carrot Casserole
2 pounds zucchini (or yellow summer squash), sliced
¼ cup onion, chopped
1 cup water
1 10 ¾-ounce can cream of chicken soup
1 cup sour cream
1 cup raw carrots, shredded
1 8-ounce package herb stuffing mix
½ cup butter, melted
1 cup cheddar cheese, shredded
1 tablespoon parsley
In medium saucepan boil zucchini and onion in the 1 cup water; drain. Stir in soup, sour cream, and carrots. Toss stuffing mix with the melted butter. Spread half of the stuffing mix in bottom of 12x7-inch baking dish. Spoon vegetable mixture on top. Sprinkle rest of the stuffing mixture over all. Bake at 350 degree F. for 25 minutes. Remove from oven and sprinkle with cheese and parsley. Return to oven for an additional 5 minutes.
Serves 6 to 8.
From "Pier Pleasures." Thanks to Chris Farthing for this recipe!