Zucchini Carrot Casserole
1/2 cup butter 4 zucchini about 6 - 8 inches long 1 cup grated carrot 1 cup chopped onion 10 oz cream of mushroom soup 1/2 cup light cream or milk 1 tsp instant chicken bullion powder 1 cup bread stuff crumbs 1/2 tsp salt 1/4 tsp pepper 2 Tbs butter 1/2 cup bread stuff crumbs
Melt first amount of butter in frying pan. Slice unpeeled zucchini 1/2 inch thick. Saute zucchini slices, onion, and carrot until tender. This will not need to be done in batches. Add more butter if necessary. Stir in soup, cream, bullion powder, first amount of crumbs, salt and pepper. Transfer to baking dish. Melt remaining butter in small saucepan. Stir in remaining crumbs. Scatter over top. Bake uncovered in 350 C oven for about 25 minutes.
Serves 8.
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