Zucchini Casserole

 This is an old recipe from the late 60's.  I have been making it for all these years.  Even people that do not like zucchini love this casserole.  Kids love it too. It is a great was to get rid of lots of zucchini.

 My zucchini never grew this year so I used the ones I bought up north.

 I don't measure this so I am giving you approximations.  I sort of scared myself making this yesterday.  This bowl is a huge stainless restaurant bowl and after slicing the zucchini and onions, the bowl was almost full.  I figured if I was making one I could just as easily make 5 and then I could feed all of my neighbors. I ended up having to mix it with my hands it was so full. For one casserole use 2 medium/large zucchinis and 1 onion.

 I should have stopped and split it between two bowls but stupidly I continued to fill it with ingredients.  The original recipe calls for 1 package of Pepperidge Farm Dressing mix.  I made bread crumbs from my rosemary bread and added 3 T. of poultry seasoning.

 Add 1 cup of grated cheddar cheese and 3-4 grated carrots.  Add 1/2 C. of melted butter.

 Add 2 cans of cream of chicken soup and 1 cup of sour cream.  You can easily make this with low fat ingredients if you wish.

 Add some salt and pepper.  Place it in a casserole and bake it at 350 for about 1 hour.  It should be bubbling around the edges and turning golden on the top. You might need to cook it a bit longer.

 I pick these casseroles up at thrift shops for next to nothing and they work perfectly for this recipe.  Then if someone forgets to return them it is no loss.  I never pay much more than a dollar or two for them so they end up being cheaper than plastic ones.

The Blog Tech scored one fresh from the oven.  My neighbors loved these.  One of the neighbors invited her whole family over for dinner so I ended up feeding the masses last night.