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6 c. sliced zucchini
1/4 c. chopped onions
1 can cream of chicken soup
1 c. sour cream
2 c. shredded carrots
1 pkg. Stove Top dressing

Cook zucchini and onion for 8 minutes in microwave;
cover with plastic wrap. Add carrots and cook 3 to 4 minutes.
Prepare dressing. Spread half of dressing mixture in 10-inch
square dish. Cover with half vegetable mixture. Combine soup
and sour cream. Warm in microwave for 1 1/2 to 2 minutes.
Pour half of sauce over vegetables; add remaining vegetables
and cover with sauce. Top with dressing; cook until casserole
begins to bubble around edges. Can be baked in oven at 375 degrees.
Top with grated cheese and cook until cheese melts.
Flavor improves if made in a.m. and reheated for dinner.

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