Cheesy Potato Zucchini Casserole

• 1 large zucchini or 2 small zucchini
• 3 medium russet potatoes
• 6 green onions
• 10 3/4 ounces cheddar cheese soup
• 3/4 cup sour cream
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup colby-monterey jack cheese
• 2 tablespoons butter, melted
• 1 cup panko breadcrumbs

1. Preheat oven to 375.
2. Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
3. Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
4. Chop green onions.
5. Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
6. Spread mixture in a greased 13x9 pan.
7. Top with cheese.
8. Mix melted butter and bread crumbs together.
9. Top the dish with bread crumb mixture.
10. Bake for 50 minutes.

zucchini, russet potatoes, green onions, cheddar cheese soup, sour cream, milk, salt, black pepper, colbymonterey, butter, breadcrumbs

Taken from www.food.com/recipe/cheesy-potato-zucchini-casserole-521815 (may not work)