Ingredients
| 3 Cup |
sliced zucchini |
| |
salted water to cover |
| 6 Tablespoon |
butter |
| 1/2 Cup |
sliced carrots |
| 1/2 Cup |
chopped onions |
| 1/2 Cup |
chopped celery |
| 1/2 Cup |
water chestnuts, sliced |
| 2 1/2 Cup |
stuffing mix |
| 1 Can |
cream of mushroom or chicken soup |
| 1/2 Cup |
milk |
Instructions
Cook zucchini in salted water until done. Melt 4 tablespoons butter and saute carrots, onions and celery until tender. Add water chestnuts and 1 1/2 cups stuffing mix, reserving 1 cup. Add the soup and milk. Stir in the drained zucchini. Pour into a greased 11/2-quart casserole. Melt the remaining 2 tablespoons butter, add the remaining 1 cup stuffing, mix well and sprinkle over the casserole. Bake at 350 degrees for 30 to 40 minutes.
