Ingredients:
- 4 cups water
- 6 cups sliced zucchini
- 1 cup shredded carrot
- 1/4 cup chopped onion
- 1 teaspoon salt
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 4 cups seasoned stuffing croutons
- 1/2 cup butter
Directions:
- In a Dutch oven or soup kettle, bring water to a boil.
- Add the zucchini, carrot, onion and salt.
- Cook for 8-10 minutes or until vegetables are tender; drain.
- In a large bowl, combine the soup, sour cream, garlic powder and pepper.
- Fold in vegetable mixture.
- Combine croutons and butter; place half in a greased 13-inch by 9-inch baking dish.
- Top with vegetable mixture and remaining croutons.
- Cover and bake at 350° for 30 minutes.
- Uncover; bake 10 minutes longer or until golden brown.