Zucchini Casserole - cooking recipe

Ingredients

3 to 4 c. unpeeled, cooked zucchini
1 can cream of chicken soup
1 carton sour cream
1 small jar pimiento
1 stick butter, melted
2 Tbsp. grated onion
Pepperidge Farm dressing mix

Preparation

Layer
alternate layers of crumbs and squash mixture in a 13 x 9-inch pan.
Top with crumbs.
Use the melted butter to mix with the crumb mixture.\tBake at 350\u00b0 for 45 minutes.