Recipe: Zucchini Casserole (using cheddar, sour cream, cream of mushroom soup, and croutons)

ZUCCHINI CASSEROLE

2 lbs. zucchini, cut in 1/2-inch chunks (4 average size), peeled if desired
1 carrot, grated
1 small onion, grated
1/2 cup grated cheddar cheese
1/2 cup sour cream (I use light sour cream)
1 can condensed cream of mushroom soup (I use the reduced fat one)
salt and pepper to taste
1 stick (1/2 cup) butter or margarine (sometimes I use less, like 3/4 stick)
1 small package croutons
Parmesan cheese (for topping)

Parboil zucchini, drain.

Mix with carrots, onion, cheddar cheese, sour cream, soup, salt and pepper.

In separate pan melt butter, add croutons and toss to coat.

In 13x9-inch baking dish layer 1/2 croutons, then zucchini mixture, then remaining croutons. Sprinkle with Parmesan cheese.

Bake at 325 degrees approximately 35 minutes covered with foil. Uncover and bake another 10 minutes. Serve hot.

Note from source: Good served with grilled chicken, corn on the cob and a pasta salad.

Source: Pat/No. Cal.; From her SIL in Pennsylvania