ZUCCHINI CASSEROLE 
6 c. sliced zucchini
1/4 c. chopped onion
1 c. sour cream
1 can (10 3/4 oz.) condensed cream of chicken soup
1 c. shredded carrot
1 (8 oz.) pkg. Pepperidge Farm herb dressing (or seasoned bread crumbs)
1/2 c. (1 stick) butter, melted

Preheat oven to 350 degrees. Grease a 12x8 inch casserole. (We used a skillet on top of the stove and browned it, then turned down to low heat for 1/2 hour or until done.) Turn zucchini and onion into steamer basket over boiling water, cover and steam 7 minutes.

Meanwhile, mix sour cream, cream of chicken soup and shredded carrot. Fold in steamed zucchini and half of crumb mixture in casserole. Top with vegetable mixture. Spread with remaining crumbs. Bake in preheated 350 degree oven for about 45 minutes, or until bubbly in center. Makes 6 to 8 servings.

 

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