Zucchini Casserole - cooking recipe

Ingredients

4 zucchini, sliced 1/2-inch thick
3/4 c. shredded carrot
1/2 c. chopped onion
6 Tbsp. oleo
2 1/4 c. herbed stuffing bread crumbs
1 c. condensed cream of chicken soup
1/2 c. dairy sour cream

Preparation

Cook zucchini in boiling salted water.
Drain.
In saucepan, cook carrot and onion in 4 tablespoons oleo until tender.
Remove from heat.
Stir in 1 1/2 cups bread crumbs, the soup and sour cream.
Gently stir in zucchini.
Turn into casserole.
Melt remaining oleo to remaining bread crumbs.
Toss and top casserole. Bake at 350\u00b0 for 30 to 40 minutes.