zucchini casserole

6 cups sliced zucchini
1/4 cup chopped onion
1 stick butter or margarine
1 8 oz. package stove top stuffing
1 can cream of chicken soup
1 cup sour cream
1 cup grated raw carrots

Cook zucchini and onion in salted water for 10 minutes. Drain well. Melt 1 stick butter and mix with stuffing. Spread half of this in a 9 x 13 inch baking dish. Mix squash and onion with soup, sour cream and carrots. Spread this over stuffing in pan and top with other half of stuffing mix. Bake 30 minutes in a 325 oven. From Auntie Eva Stashenko.

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