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Farm Fresh: Zucchini, carrots team for a gorgeous autumn casserole

Thursday, September 23, 1999

Tested by Karen Carlin

This time of year, who doesn't have a zucchini (or two or three) sitting around? This recipe provides one more way to use up your garden's surplus or a friend's generous gift.

The zucchini and carrots make the casserole a colorful dish, perfect for the harvest season. And the cooking vegetables fill the kitchen with a wonderful autumn aroma. The casserole is simple to put together -- dinner can be on the table in about an hour. Add a salad and rolls, and the meal is complete.

Zucchini Casserole

3 cups thinly sliced zucchini
1 onion, sliced thin
1 can (10 1/2 ounces) cream of chicken soup
8 ounces sour cream
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup margarine (melted)
1 box chicken flavor Stove Top stuffing mix

Combine zucchini, onion, celery and carrots in saucepan. Cover with water and boil until soft (but not mushy). Drain well. Add soup and sour cream to mixture.

In another bowl, combine both packages from stuffing mix with melted margarine.

Put half of stuffing mixture on bottom of baking dish or 2-quart casserole dish. Add zucchini mixture. Top with remaining stuffing mixture. Cover and bake 30 minutes at 350 degrees. Makes 4 to 6 main-dish servings, 6 to 8 servings as a side dish.



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