Are you starting to get tired of all the produce coming out of the
garden?  This week's recipe was given to me by two different people
within 6 hours of each other.  Shirley Higgins sent it to me by email
in the morning and Phyllis McKenna gave it to me at bridge in the
afternoon.  Phyllis says it is delicious.  I did not fix it as it makes
too much for 2 people.
 
Zucchini Casserole
 
4 zucchini squash- sliced ( may use yellow squash)
3/4 cup shredded carrots
1/2 onion - chopped
6 T. margarine
2 1/4 cups stuffing mix
1 can cream of chicken soup
1/2 cup sour cream
 
Cook squash until tender.  Drain.  Cook onion and carrot in 4 T. of
margarine.  Remove from heat.  Add 3/4 cup stuffing mix, soup and sour
cream to squash.  Melt remaining margarine and add remaining stuffing
mix.  Place on top of casserole.  Bake until hot, about 20-30 minutes.