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Zucchini Casserole


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  • 1 Cup of Bread Crumbs
  • 1/8 Cup of Butter or Oleo melted
  • 1/8 tsp Italian Seasoning
  • 1/8 Cup Parmesan Cheese
  • 1 lb of Zucchini sliced parboiled, drained
  • 1/2 Medium Carrot shredded
  • One Half of 10 1/2 oz of Cream of Chicken Soup
  • 1/2 Cup of Sour Cream
  • 1/8 chopped Green Onion



Step 1

Combine Bread Crumbs, Butter, Seasoning, Cheese
Spread 1/2 of above in bottom of 12 x 9 x 2 pan
Combine Zucchini/Carrot and Spread over Bread Crumb mixture
Mix Soup, Sour Cream, and Onion and pour over Vegetable mixture
Top the pan with remaining Bread Crumbs

Bake at 350 degrees for one hour

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