Zucchini Casserole - cooking recipe

Ingredients

4 c. shredded zucchini (do not peel)
1 c. shredded carrots
1/2 c. finely chopped onion
1 c. sour cream
1 can cream soup (potato, celery, chicken)
salt and garlic powder to taste

Preparation

Melt 1/2 cup margarine in a 9 x 12-inch cake pan.
Add 2 boxes Pepperidge Farm seasoned croutons and stir.
Pour mixture over croutons and bake at 350\u00b0 for 35 minutes.