2 tbsp. butter
6 med. zucchini, thinly sliced
1 c. dairy sour cream
1 lg. green pepper, cut in strips
1/2 tsp. salt
1/4 tsp. celery seed
2 tbsp. butter
1 c. sm. bread cubes
1/2 c. chopped blanched almonds
Garlic salt
Paprika
1 tbsp. grated onion

Heat 2 tablespoons butter in 1 1/2 quart top-of-range casserole. Mix in vegetables, salt, celery seed and onion. Cover and simmer 5 minutes or until vegetables are almost tender. Add sour cream gradually; do not boil. Brown bread cubes and nuts in 2 tablespoons butter. Sprinkle with garlic salt. Spoon bread crumbs and nuts around edge of vegetables in casserole. Sprinkle with paprika. Serve at once.