Zucchini Casserole - cooking recipe

Ingredients

2 c. zucchini, shredded
1 medium onion, chopped
1 carrot, shredded
1 can cream of chicken soup
1 c. Pepperidge Farm seasoned bread crumbs

Preparation

Cook zucchini and onion in 1 tablespoon butter or margarine until transparent.
Add carrot.
Add soup and crumbs.
Mix together and put into 8-inch casserole.
Top with butter and crumbs.
Salt and pepper.
Bake at 350\u00b0 until bubbly.