Zucchini carrot casserole

Yield: 6 servings

Measure 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

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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