Zucchini Casserole

4-medium zucchini, sliced 1/2-in. thick (I cut smaller)
3/4 cup pared and sliced carrots
Water, salted
1/2 cup chopped onion
6 tablespoons butter or margarine
2-1/4 cups *Herbed Stuffing Mix
1-(10-3/4-oz) can of cream of chicken soup
1/2 cup sour cream

In a medium saucepan, put zucchini and carrots in enough boiling, salted water to cover them. Cover pan and simmer about 15 minutes, until vegetables are tender. Drain. In a large saucepan, saute onion in 4 tablespoons of the butter or margarine until tender. Stir in 1-1/2 cups of the Herbed Stuffing Mix, cream of chicken soup and sour cream. Gently stir in zucchini. Preheat oven to 350 degrees. Lightly butter a 1-1/2-quart casserole. Put mixture into casserole. Melt remaining butter or margerine on a small saucepan. Add remaining Herbed Stuffing Mix to butter or margarine. Toss gently and sprinkle over casserole. Bake 30 to 40 minutes. Makes 6 to 8 servings.

*Herbed Stuffing Mix
30 slices firm-textured bread, cut in 1/2-inch cubes
1/3 cup cooking oil
3 tablespoons instant minced onion
3 tablespooons parsley flakes
2 teaspoons garlic salt
3/4 teaspoon ground sage
1/2 teaspoon seasoned pepper

Preheat oven to 300 degrees. Put bread cubes in two 13"x9" baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasoning to coat cubes. Put in a large airtight container. Label. Store in a  cool, dry place. Use within 3 to 4 months. Makes about 12 cups of Herbed Stuffing Mix.