Bridge Club Casserole

4 medium zucchini, sliced

1/2 cup chopped onion

6 tablespoons butter

3/4 cup shredded carrots

2 1/4 cup herb stuffing cubes

1 10 ounce can cream of chicken soup

1/2 cup sour cream

grated cheddar cheese

Cook zucchini until slightly tender; drain. Saute onions in butter until clear. Add zucchini and carrots.

Stir in stuffing cubes, soup and sour cream. Place in casserole, top with cheese.