Zucchini Casserole - cooking recipe

Ingredients

4 medium zucchini, grated
3/4 c. shredded carrots
1/2 c. chopped onions
6 Tbsp. oleo
2 1/4 c. Pepperidge Farm dressing
1 can cream of mushroom soup
1/2 c. sour cream
5 oz. grated Cheddar cheese

Preparation

Cook
zucchini
in
a little boiling water, add 1/2 teaspoon salt to water.
Do not overcook; drain.
Cook carrots and onions in
4 tablespoons oleo until tender.
Remove from heat, stir in
1 1/2
cups dressing,
soup,
sour
cream and cheese. Gently
stir in
zucchini.
Turn in casserole.
Melt remaining oleo and add to remaining Pepperidge Farm dressing, toss gently and top
the casserole
with
this.
Bake at 350\u00b0 for 30 to 40 minutes.