Carrot Zucchini Casserole
A not so healthy way to eat vegetables.
1 stick butter
8 oz sour cream
1 <span class="measurestring" title="can (10.75 oz)">can</span> cream of chicken soup
1 cup grated carrots
1 large onion
2 large zucchini
6 oz stove top stuffing
Cook onions and bite size pieces of zucchini until tender in small amount of water and then drain.
Mix melted butter with stuffing mix and bread crumbs; reserve one cup of mixture.
Mix stuffing mix with zucchini, onions and carrots.
Put mixture in baking dish.
Mix soup and sour cream and pour over zucchini mixture.
Sprinkle with reserved stuffing mixture.
Bake at 350 °F (175 °C) for 30-35 minutes.
Note: my husband made it this way, I would make it with fat free sour cream and less butter.
in 1 serving of Carrot Zucchini Casserole.
, 22% carbs, 6% protein.
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