---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

      Title: Zucchini Casserole
 Categories: Casserole,Stuffing
      Yield: 8 Servings
 
 10 3/4 cn Cream Of Chicken Soup,(Can
  Use Cream Of Mushroom
           -Instead)
      4 c  Stuffing Mix
    1/2 c  Butter Or Margarine,Melted
      3 c  Zucchini,Sliced Thinly
      3 lg Carrots,Grated
    1/2 c  Sour Cream
      1 md Onion,Chopped
           Celery,Sliced (optional)

[Note: So much zucchini, so little time. - geri hall]
Mix zucchini, carrots, onion, soup and sour cream together.  Fold
together stuffing and melted margarine.
Add most of the stuffing to the zucchini mixture.  Place in a greased
casserole, top with remaining stuffing mixture.
Bake at 325 degrees for 40 minutes or until zucchini and carrots are
cooked.

I usually use low-fat soup and low-fat sour cream for this recipe.


Per Serving: 200 Cal (74% from Fat, 5% from Protein, 21% from Carb); 3
g Protein; 17 g Tot Fat; 10 g Sat Fat; 5 g Mono Fat; 11 g Carb; 2 g
Fiber; 53 mg Calcium; 1 mg Iron; 440 mg Sodium; 40 mg Cholesterol


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