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Monday, July 23, 2012

Zucchini Casserole

4 cups grated zucchini
1/2 chopped onion
1 can cream of chicken soup
1 cup grated carrots
1 cup sour cream
1 box stove top stuffing

 Cover zucchini, carrots, and onion with water, boil 5 minutes. Mix stuffing as directed on package, using 1 tablespoon extra butter. Pour one half of the dressing mix into a buttered casserole dish. Add sour cream and cream of chicken soup to cooked vegetables. Pour zucchini mixture on top of the stuffing. Add the rest of the stuffing on the top. Bake at 350 degrees for 30 minutes.

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