Zucchini Casserole

This dish is very rich, but oh so good! You can use lower fat sour cream and margarine in the dish and not affect the taste. You can also add yellow squash for a more colorful dish.

• Ready In: 55 mins
• Serves: 8-10

Ingredients

• 4 -5  zucchini, sliced
• 2  carrots, peeled and shredded
• 1  onion, diced
• 1 (10 3/4ounce) can  cream of chicken soup
• 1 (16 ounce) container sour cream
• 1 3⁄4 cups cheddar-flavor croutons, separated
• 3  tablespoons butter or 3  tablespoons margarine, separated
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper

Directions

1. Parboil zucchini for 15 minutes; put in strainer to drain while preparing rest of dish.
2. Saute' carrots and onion in 2 tablespoons of the butter.
3. Lightly toss the carrot/onion mixture with the zucchini in a casserole dish.
4. Whisk together the soup, salt, pepper, and sour cream.
5. Add soup mixture to the vegetables in the casserole dish.
6. Add 1 cup of the croutons.
7. Mix lightly to combine ingredients.
8. Coat the remaining croutons with the last tablespoon of butter and scatter over the top of the casserole.
9. Bake at 350 degrees for 30 minutes.