"Zucchini Stuffing Casserole" - Cookbooks4sale, brought to you by Morris Press Cookbooks.

Zucchini Stuffing Casserole

1/4 c. butter or margarine
2 carrots, grated
1 med. onion, chopped
2 1/2 c. seasoned croutons
1 can Cream style chicken soup (10 3/4 oz)
1/4 c. sour cream
4 med. zucchini, sliced
2 T. butter or margarine, melted

Preheat oven to 350°. Butter a 2 quart casserole and set aside. In melted 1/4 cup butter, saute carrots and onion until tender, but not browned. Stir in 2 cups of the croutons, soup and sour cream. Remove from heat. Cook sliced zucchini in boiling water, just enough to cover, until tender. Drain and add to vegetable mixture. Pour all into buttered casserole dish. Mix remaining 1/2 cup croutons with 2 tablespoons butter. Bake uncovered for 15 minutes, then sprinkle croutons to top. Bake for additional 15 minutes.

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