Zucchini Casserole

Name: Zucchini Casserole
Ingredients: 2 c. Italian seasoned bread crumbs; 1/4 c. margarine, melted; 1/4 c. Parmesan cheese; 2 lb. zucchini, sliced, parboiled and drained; 1 medium carrot, shredded; 10 1/2 oz. can cream of mushroom soup; 1 c. sour cream; 1/4 c. chopped green onion

8 ingredients

4 steps

Ingredients

2 c. Italian seasoned bread crumbs
1/4 c. margarine, melted
1/4 c. Parmesan cheese
2 lb. zucchini, sliced, parboiled and drained
1 medium carrot, shredded
10 1/2 oz. can cream of mushroom soup
1 c. sour cream
1/4 c. chopped green onion

Directions

1

Combine crumbs, margarine and cheese; spread half in bottom of 13 x 9 x 2-inch pan.
2

Combine zucchini and carrot; spread over crumbs.
3

Mix soup, sour cream and onion; pour over vegetables. Top with remaining crumbs.
4

Bake at 350° for 1 hour.