2 lb zucchini, sliced
1 cup onion, chopped
1 can Cream of Chicken Soup
1 cup sour cream
1 cup carrots, shredded
8 stuffing mix
1/2 cup unsalted butter, melted
salt/pepper to taste
nonstick cooking spray.
Preheat oven to 350^
Spray two 8x8x2 baking pans with nonstick cooking spray.
Add squash and onion to boiling water. Turn off the heat and let the mixture stand for five minutes. If you like your vegetables well done boil a few minutes more before removing from heat.Drain the squash and onions and into a large mixing bowl.
Combine soup, sour cream, and carrots. Combine with squash and mix thoroughly.
Combine the melted butter with the stuffing mix.
Line the bottom of two 8x8x2 baking pans with half the stuffing mix.
Add the squash mixture on top of the stuffing mix.
Sprinkle the remaining stuffing mix on top of the squash.
Bake uncovered for 30 minutes or until the casserole is hot.