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Zucchini Casserole

In a skillet, cook the zucchini and onions for five minutes; drain. Fold in the chicken soup, sour cream and carrots. In a bowl, combine 1/2 cup of the butter with prepared herb dressing. Spread half the dressing on the bottom of a casserole dish, and then add the zucchini mixture. Place the remaining dressing on top. Bake at 350-degrees F for thirty minutes. Serve.


Zucchini Casserole is featured in the Recipes-on-a-Budget Cookbook.


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