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Vegetable Casserole

4 md Zucchini, sliced 1/2 inch Thick
3/4 c Sliced carrots
1/2 c Chopped onion
6 tb Butter
2 1/4 c Herbed stuffing mix, coarse
1 cn Cream of chicken soup
1/2 c Sour cream


Cook vegetables in salt water till tender. Drain well. Saute onion in 4 tablespoons of butter. Stir in 1 1/2 cups of stuffing mix, soup, sour cream and drained vegetables. Mix remaining crumbs with rest of butter and sprinkle on top. Bake 30 to 40 minutes at 350 degrees.


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