4 c. (about 1 1/2 lbs.) sliced, cooked, drained zucchini squash
2/3 c. undiluted Carnation evaporated milk
1 1/4 c. (10 1/2 oz. can) cream of mushroom soup
2 tbsp. instant minced onions
1/2 tsp. oregano leaves
1/2 tsp. salt
1 c. (4 oz.) shredded process American cheese
1/2 c. seasoned bread crumbs
2 tbsp. melted butter

Place zucchini in buttered 7 1/2 x 12 x 2 inch baking dish. Combine evaporated milk, mushroom soup, onions, oregano, and salt. Pour over zucchini. Sprinkle cheese over top. Combine bread crumbs and butter. Sprinkle over cheese. Bake in slow 325 degree oven for 25 to 30 minutes or until hot in center and bubbly around edges. Makes 6 to 8 servings.