Zucchini-Carrot Casserole
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A home-kitchen version of zucchini-carrot casserole, written step by step so it's easy to follow built around good cheese and pantry staples.
Ingredients
- 2 Tbsp. butter or margarine
- 2 medium zucchini, sliced
- 2 carrots, sliced
- 1 small onion, chopped
- 1 (8 oz.) container sour cream
- 1 c. (4 oz.) shredded Cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 2 Tbsp. Italian-seasoned breadcrumbs
Method
Melt butter in a large skillet over medium heat; add zucchini, carrots and onion and saut 8 to 10 minutes or until tender. Remove from heat; stir in sour cream and next 3 ingredients. Spoon into lightly greased 1-quart baking dish. Sprinkle with breadcrumbs. Bake at 350° for 20 minutes or until thoroughly heated. Yield: 4 servings.
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