Stuffing Casserole

Ingredients:
- 2 lb. zucchini or squash (7 c.)
- 2 medium onions
- 1 (10 oz.) can cream of chicken soup
- 1 (8 oz.) carton sour cream
- 1 c. carrots, shredded
- 2 c. herb dressing
- 1/4 c. oleo, melted

Directions:
- Cook squash
- or
- zucchini in water with onions for 5 or 10 minutes; drain water off. Save squash and onions.
- Combine soup, sour
- cream
- and
- carrots.	Fold
- in squash and onions. Pour
- in medium
- baking dish.
- Mix dressing with melted oleo. Spread this on	top
- of
- squash mixture.
- Bake at 350° for 30 minutes.