zucchini casserole

Ingredients For zucchini casserole

• 1

  10.75 oz can cream of chicken soup (or cream of celery)
• 4 c

  stuffing mix, herb-seasoned (or plain)
• 2/3 c

  melted butter or margarine
• 3 c

  sliced zucchini (slice about 1/4 inch thick) may also use yellow squash or mexican calabacita squash
• 3

  semi-cooked carrots (sliced about 1/4 inch thick) can use 2 cups of frozen carrots
• 1/2 c

  sour cream (may use light or fat-free)
• 1/2 md

  chopped onion
• 1/2 tsp

  seasoned salt (optional)