Zucchini Casserole - cooking recipe

Ingredients

1 (8 oz.) pkg. Pepperidge Farm bread crumbs
1 stick butter
8 to 10 c. zucchini, sliced
1/2 c. chopped onions
1 can cream of chicken soup
1 c. sour cream

Preparation

Parcook zucchini and onions until they start to soften.
Melt butter and combine with bread crumbs.
Spread 1/2 of bread crumbs on the bottom of a 9 x 12-inch baking dish.