Zucchini Casserole - cooking recipe

Ingredients

6 to 8 c. zucchini squash
2 carrots, shredded
1 can cream of chicken soup (undiluted)
1 pkg. Pepperidge Farm dressing
1/2 c. sour cream
1 small onion, grated
1 small jar pimento
1/3 c. melted butter

Preparation

Cut unpared squash into bite size pieces.
Lightly cook and drain.
Mix dressing with butter.
Mix all ingredients with 1/2 dressing mixture.
Put in buttered casserole and top with remaining dressing.
Bake at 350\u00b0 for 30 minutes.