Zucchini carrot casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Chicken mushroom soup |
| ½ | cup | Sour cream |
| 4 | cups | Sliced cooked zucchini |
| 1 | cup | Shredded carrot |
| ¼ | cup | Chopped onion |
| 2 | cups | Herb croutons |
| ¼ | cup | Butter, melted |
Directions
Mix first 5 ingredients and place in greased baking dish. Sprinkle croutons over top, and drizzle melted margarine over top. Bake in 350F oven for 30 minutes, or until croutons are crisp and browned.
Makes 6 cups. Origin: My mom, Shirley Whittaker. Shared by: Sharon Stevens, Jan/95.
Submitted By SHARON STEVENS On 01-24-95
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