Zucchini Casserole

Name: Zucchini Casserole
Ingredients: 4 medium zucchini, sliced 1/2-inch thick (may substitute yellow squash); 3/4 c. shredded carrots; 1/2 c. chopped onion; 6 Tbsp. margarine, divided; 1/2 c. cubed cheese; 1/2 c. sour cream; 2 c. herbed croutons or Pepperidge Farm dressing, divided; 1 can cream of chicken soup

8 ingredients

2 steps

Ingredients

4 medium zucchini, sliced 1/2-inch thick (may substitute yellow squash)
3/4 c. shredded carrots
1/2 c. chopped onion
6 Tbsp. margarine, divided
1/2 c. cubed cheese
1/2 c. sour cream
2 c. herbed croutons or Pepperidge Farm dressing, divided
1 can cream of chicken soup

Directions

1

Cook zucchini in boiling, slightly salted water. Drain. Saute carrots and onion in 4 tablespoons margarine. Stir in 1 1/2 cups croutons, soup, sour cream and cheese. Gently add zucchini to mixture. Place in 1 1/2-quart greased casserole. Melt remaining butter. Add rest of croutons.
2

Toss and sprinkle over casserole. Bake at 350° for 30 to 40 minutes.