Zucchini-Carrot Casserole

Ingredients

• 1 c oleo
• 1 12 oz pkg herb-seasoned Pepperidge Farm dressing mix
• 3 c sliced or diced zucchini cooked and drained
• 12 tsp black pepper
• 1 10 34 oz can cream of mushroom or chicken soup undiluted
• 1 c sour cream
• 1 medium onion grated
• 3 large carrots grated

Directions

1. Melt oleo toss with herb-seasoned dressing mix
2. Stir half of dressing mixture with the squash soup sour cream onion carrots and black pepper
3. Can add a little salt to taste
4. Turn squash mixture into lightly greased 9 x 13-inch baking dish
5. Sprinkle remaining half of dressing mixture over top
6. Bake at 350 for 45 minutes
7. You can also add browned hamburger meat drained to this casserole to make a main dish