Zucchini Carrot Casserole - cooking recipe

Ingredients

1/2 c. butter or margarine
4 zucchini (7-inches long)
1 c. carrot, shredded
1 c. chopped onion
10 oz. condensed cream of mushroom soup
1/2 c. light cream or milk
1 tsp. instant chicken bouillon powder
1 c. prepared bread stuffing crumbs
salt
2 Tbsp. butter or margarine
1/2 c. prepared bread stuffing crumbs

Preparation

Melt first amount of butter in a frying pan.
Slice unpeeled zucchini 1/4-inch thick.
Saute zucchini slices, carrot and onion until tender.
This will need to be done in batches.
Add more butter, if necessary.
Stir in soup, cream, bouillon powder, first amount of crumbs and salt.
Transfer to 2-quart baking dish.
Melt remaining butter in small saucepan.
Stir in remaining crumbs. Scatter over top.
Bake, uncovered, in a 350\u00b0 oven for about 25 minutes.