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Zucchini Casserole
submitted by several good summer cooks

Feature Recipe July 2010

4 med. zucchini
1/4 cup chopped onion
2 carrots sliced
4 T oleo
1 1/4 cup herbed croutons
1 can cream of chicken soup
1/2 cup sour cream
2 T oleo
3/4 cup croutons

Cut zucchini in 1 to 1 1/2 inch slices. Leave the peeling on. Cook until tender and drain. Saute' the onions and carrots in the 4 tablespoons oleo. Add 2 tablespoons oleo and mix with the 3/4 cup croutons. Sprinkle over the casserole. Bake at 350 degree oven for 30 to 40 minutes. Serve warm.

 

 
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