Zucchini-Carrot Casserole - cooking recipe

Ingredients

1 c. oleo
1 (12 oz.) pkg. herb-seasoned Pepperidge Farm dressing mix
3 c. sliced or diced zucchini, cooked and drained
1/2 tsp. black pepper
1 (10 3/4 oz.) can cream of mushroom or chicken soup (undiluted)
1 c. sour cream
1 medium onion, grated
3 large carrots, grated

Preparation

Melt oleo; toss with herb-seasoned dressing mix.
Stir half of dressing mixture with the squash, soup, sour cream, onion, carrots and black pepper.
Can add a little salt to taste.
Turn squash mixture into lightly greased 9 x 13-inch baking dish.
Sprinkle remaining half of dressing mixture over top.
Bake at 350\u00b0 for 45 minutes.
You can also add browned hamburger meat, drained, to this casserole to make a main dish.