A delicious, moist bread stuffing casserole with chopped zucchini, onion, bell pepper and grated carrots.
5 zucchini, chopped
2 carrots, grated
1 onion, chopped
1 green bell pepper, seeded and chopped
1 (10.75-ounce) can condensed cream of chicken soup, undiluted
1 (8-ounce) container sour cream
1/8 teaspoon ground black pepper
1/2 cup butter
1 (16-ounce) package stuffing mix
- Preheat oven to 350°F (175°C).
- Cook sliced zucchini in a saucepan in a little water until tender-crisp; drain. Stir in carrots, onion, green bell pepper, soup, sour cream and pepper.
- Melt butter in a large pan. Add stuffing mix and toss to coat evenly. Add the zucchini mixture and mix well. Pour into a 13x9x2-inch baking dish.
- Bake for 45 minutes.
Makes 10 servings.