| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains, Dairy |
French |
Vegetables, Cyberealm |
8 |
Servings |
INGREDIENTS
| 8 |
c |
Sliced zucchini |
| 1/4 |
c |
Chopped onion |
| 1 |
pk |
Gravy mix for chicken |
| 1 |
cn |
8-oz sliced water chestnuts |
| 1 |
c |
Shredded carrots |
| 1 |
c |
Sour cream |
| 4 |
c |
Stuffing mix, herb seasoned |
| 1/2 |
c |
Butter or margarine, melted |
INSTRUCTIONS
Cook zucchini and onion in lightly salted water until crisp tender
(about 5 minutes); drain; prepare gravy mix, combine with water
chestnuts, carrots, sour cream and the zucchini/onion mixture.
Combine stuffing mix and butter. Spread half in bottom of shallow 2
quart casserole. Top with vegetable mixture and sprinkle with
remaining stuffing. Bake at 350 degrees for 25-30 minutes.
Adapted from America's Country Inn Cookbook (The R.T. French Company)
by Loren Martin, Big Cabin, OK
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber4.zip
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