Zucchini Casserole

• 3 zucchini, sliced, slightly cooked and drained
• 3 carrots, grated
• 1 onion, chopped
• 1 jalapeno pepper, chopped
• 1 c. chopped celery
• 1 stick oleo
• 1 small carton sour cream
• 1 can cream of chicken soup, undiluted
• 1 c. cornbread mix
• grated cheese

1. Saute onion, pepper and celery in oleo.
2. In a large bowl, put squash and carrots.
3. Mix cream, soup and sauteed vegetables. Add squash and carrots. Add the cornbread mix and mix thoroughly. Pour into flat baking dish and bake, uncovered, 30 minutes at 350u0b0.
4. When removed from the oven, top with grated cheese.
5. It will usually melt without putting it back in the oven, but if not, return to oven long enough to melt the cheese. Freeze well, but don't put cheese on before freezing.

zucchini, carrots, onion, pepper, celery, oleo, sour cream, cream of chicken soup, cornbread mix, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880757 (may not work)