Zuccinni Casserole

4 medium squash sliced 1/2" thick
3/4 cup shredded carrots
1/2 cup chopped onion
1/2 cup sour cream
6 Tbsp butter or margarine
1 can either cream of chicken soup or cream of mushroom soup
1 pkg stove top stuffing
3/4 cup shredded cheddar cheese

Directions:
Slice squash 1/2" thick and cook in boiling water until nearly tender; drain. In a 2 Qt. sauce pan cook carrots and onions in 4 Tbsp butter or margarine. Remove from heat. Stir 1/2 cup of stove top stuffing, sour cream, soup, and cheddar cheese. Gently stir in zuccini and turn onto 1 1/2 qt casserole dish. Melt remaining butter and add remaining stuffing cubes. Toss gently and place on top of casserole. Bake at 350 for 30-40 minutes.

4 medium squash sliced 1/2" thick
3/4 cup shredded carrots
1/2 cup chopped onion
1/2 cup sour cream
6 Tbsp butter or margarine
1 can either cream of chicken soup or cream of mushroom soup
1 pkg stove top stuffing
3/4 cup shredded cheddar cheese

Directions:
Slice squash 1/2" thick and cook in boiling water until nearly tender; drain. In a 2 Qt. sauce pan cook carrots and onions in 4 Tbsp butter or margarine. Remove from heat. Stir 1/2 cup of stove top stuffing, sour cream, soup, and cheddar cheese. Gently stir in zuccini and turn onto 1 1/2 qt casserole dish. Melt remaining butter and add remaining stuffing cubes. Toss gently and place on top of casserole. Bake at 350 for 30-40 minutes.