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Scrumptious Zucchini Casserole
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Source: Joan Wooldridge
4 –5 Medium | zucchini, (6 cups), peeled and cubed |
1 Tbsp | butter |
3 | carrots shredded |
1 med | onion, chopped |
1 can | cream of chicken soup |
1 cup | sour cream |
1 cup | seasoned croutons |
Directions:
Peel zucchini and cube - boil for 15 minutes.
Drain zucchini.
Sauté carrots and onions in butter until tender.
Add soup and sour cream.
Add ¾ cup of croutons.
Gently stir zucchini into carrot mixture.
Gently pour into 1 ½ quart casserole.
Melt butter and mix with remaining crumbled croutons.
Sprinkle on top.
Bake at 350 for 25 minutes.
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