Vegetable Casserole - cooking recipe

Ingredients

2 c. bread crumbs
zucchini, carrots and onions (2 c. of each)
2 c. cream of chicken soup
milk
16 oz. bag shredded Cheddar cheese

Preparation

Put bread crumbs in bottom of 9 x 13-inch pan.
Layer vegetables to cover all over bread crumbs.
Pour soup, mixed with enough milk to make it pourable, over vegetables.
Sprinkle cheese over the whole top.
Bake at 325\u00b0 for 35 to 45 minutes.