Zucchini Casserole II
Zucchini casserole with cream of mushroom soup, sour cream, onions and carrots, topped with buttery breaded mixture.
Set the oven to 350 degrees Fahrenheit (175 degrees C).
In a 2-quart casserole dish, grease it.
Large pot of lightly salted water should be brought to a boil.
Add the zucchini and cook for 5 minutes, or until crisp-tender.
Place the zucchini in a big bowl.
Add the onion, carrots, and sour cream to the condensed soup.
Melted butter and stuffing mix should be combined in a bowl.
In the bottom of the casserole dish that has been prepared, spread half of the stuffing mixture.
Next, layer the zucchini mixture on top.
Finally, cover with the remaining stuffing mixture.
Bake for about 20 minutes in the preheated oven, or until the top is golden brown.