Zucchini Stuffing Casserole

6 cups fresh zucchini, cubed
1 cup grated carrot
1 cup chopped onion
1 cup sour cream
1 (10-3/4 oz.) can cream of chicken soup
½ tsp. salt
1 (8 oz.) box stuffing mix
½ cup broth

Cook zucchini, carrot, and onion in a small amount of water for about 5 mins; drain. Add sour cream, soup, and salt. Mix stuffing mix and seasonings with broth. Put half of the stuffing mix on bottom of casserole dish. Pour vegetable/sour cream mixture over stuffing mixture. Top with remaining stuffing mixture and cover. Bake at 350 degrees for 20 to 25 mins. Remove cover and bake 5 mins more.

Posted by: Rachel Swanton