this looks as though it is a lot of work but it is so good and it is all completed put together long before enjoying...must be made the day before relishing!
Zucchini/carrot bake
1 small onion…chopped
2 lb.zuccini (I use a bag of frozen sliced)
1 can cream of Mushroom soup
8 oz. sour cream
1 cup thin carrot sticks (julliene)
8 oz, Pepperidge Farm Herb stuffing (crush & mix)
1 stick butter (melted)
---Muenster cheese------
I use sliced frozen zuchinni.cook in salted H2O with onions (5 minutes & drain)
combine sour cream & soup.
Stir carrots, uncooked.
Combine stuffing mix & butter.....spread 1/2 of mixture in 13"x9" dish
& reserve the rest for topping.
Spoon in veggie mixture, lay munster cheese strips or grated over veggies
and then remaining herb mixture.
Place in frig/24 hours, covered, then bake @ 350 for 30/35 minutes, uncovered.