Instructions: *Use undiluted mushroom soup

1. Cook zucchini, onion, and pepper until just tender and drain.

2. Combine sour cream and mushroom soup in a separate bowl.

3. Butter 10" baking dish.

4. Place half of the vegetable misture in dish; spread half of the
sour cream/soup mixture over vegetables; cover with half the stuffing mix.

5. Sprinkle with half of the melted butter (or margerine)

6. Repeat for second layer.

7. Bake at 350F for 25 minutes, or until bubbly and top is browned.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.