Zucchini Casserole

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ZUCCHINI CHEESE CASSEROLE

 

½ cup onion, chopped

12 cups sliced zucchini

2 cans vegetarian cream of leek soup

2 Packages silken tofu ( 2cups)

2 cups cheddar cheese (soy), shredded

2 packages stuffing mix

2 cubes margarine, melted

 

Cook onion and zucchini in boiling water for 5 minutes. Drain. Combine

soup, silken tofu, and shredded cheese. Add drained zucchini. Combine

stuffing mix and melted butter. Spread half of the dressing mix over the

bottom of a casserole dish. Spoon on vegetables and cover with remaining

stuffing. Bake at 350 for 30 minutes