1/2 c. melted oleo
4 1/2 c. chopped zucchini
1 lg. onion, chopped
1 c. sour cream
1 can cream of chicken soup
Mix oleo and stuffing mix together (herbs included). Cook zucchini and onion together in boiling water, drain well. Mix sour cream and cream of chicken soup together. Layer zucchini and onion over 1/2 stuffing mixture in casserole, then sour cream mixture. Top with stuffing mix. Bake in 9x13-inch pan for 30 minutes at 350. Serves 6.
No Attribution
Our Swiss Pantry II
First Mennonite Church (Berne, IN)
1987
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