Gail Ellen's Zucchini Carrot Casserole

Thank you Gail Ellen for this delicious recipe! She made a couple changes to the original above to make it a little bit healthier.

• 2 lb zucchini cut in 3/4 inch x 3 inch sticks
• 7 carrots cut in 3/4 inch sticks
• 1 can cream of chicken soup (we used cream of mushroom and added bits of leftover roasted chicken)
• 2 c (16 oz) seasoned bread stuffing mix
• 4T melted butter (the original called for a cup. Add more if you don't worry about your weight or your cholesterol)
• 1/4 c chopped onion
• 1 c sour cream

Saute carrot and onion until they begin to soften. Add zucchini and continue cooking until soft. Add sour cream and soup. Toss stuffing with butter. Spread 1/2 inch of stuffing in the bottom of a greased 9x13 baking dish. Layer with vegetable/soup mixture then cover with the remaining stuffing.

Bake uncovered at 350 degrees for 1 hour.

The casserole can be prepared a day ahead and baked before serving.

Yum!