Ingredients
| 2 Cup | water |
| 7 Cup | zucchini and/or yellow squash, sliced |
| 1 | medium onion, chopped |
| 1/3 Teaspoon | salt |
| 10 3/4 Ounce | cream of chicken soup |
| 8 Ounce | sour cream |
| 1 Cup | shredded carrots |
| 6 Ounce | stuffing mix |
| 1/4 Cup | butter, melted |
Instructions
Bring water to boil in a large pan. Add sliced, unpeeled zucchini and/or squash, onion, and salt. Cook 5 minutes, stirring twice; drain well. In a large bowl, combine soup, sour cream and shredded carrots; gently fold in zucchini mix. Combine stuffing mix with melted butter. Sprinkle half the stuffing mix into a 12x8x2-inch baking dish. Spoon vegetable mixture on top; sprinkle with remaining stuffing mixture. Bake uncovered at 350 degrees F oven for 30-35 minutes or until heated through.
Optional ingredients can be added, layered in the casserole: 8 ounces shredded cheese, 1 diced green pepper and/or cooked and diced chicken.
