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Zucchini Casserole

by Terri Wentzell

Prep
Cook
Serves 6people
Ingredients
6
cups sliced zucchini
1
cup sliced onion
1
large can mushroom soup
1
cup sour cream
1
small pkg pepperidge farm stuffing
1/2
stick margarine or butter
Directions
1.
Saute onion for about 2 minutes, then add zucchini. Cook until barely tender.
2.
Combine soup with sour cream and add to zucchini mixture. Combine stuffing with 1/2 stick margarine. Place 1/2 of the zucchini is a 9x13 pan, top with 1/2 of the stuffing. Add remaining zucchini then top with remaining stuffing.
3.
Bake at 350 for 40 minutes.

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