Zucchini Casserole

• 1 whole Small Onion, Chopped
• 2 whole Carrots, Sliced Into Coins
• 2 stalks Celery, Sliced
• 2 whole Yellow Squash (small) Sliced Into Coins
• 2 whole Baby Zucchini, Sliced Into Coins
• 3 cloves Garlic, Sliced
• 1 can (10 To 11 Oz. Can) Cream Of Chicken Soup
• 1 container (8 Oz. Size) Light Sour Cream (Preferably Daisy)
• 2 pinches Salt, Or To Taste
• 2 pinches Black Pepper, Or To Taste
• 2 pinches Garlic Powder, Or To Taste
• 2 pinches Onion Powder, Or To Taste
• 2 pinches Steak Seasoning Or To Taste
• 1 cup Seasoned Italian Panko Bread Crumbs, For Topping

1. Preheat oven to 350 degrees F.
2. Cook onions, carrots, and celery over medium high heat for about 7 minutes.
3. Add in squash and zucchini and cook for another 5 minutes until all vegetables are al dente.
4. Add the garlic for the last minute.
5. While vegetables are cooking, mix together soup, sour cream and seasonings.
6. Set aside.
7. When vegetables are al dente, take them off heat, put them in a colander and drain them for a good 10 minutes until all of the moisture has drained off.
8. When vegetables are drained, add them to a 9x13 casserole dish.
9. Add sauce and combine.
10. Top with bread crumbs and bake for 30 minutes until bubbly and browned.

onion, carrots, stalks celery, coins, zucchini, garlic, cream of chicken soup, cream, salt, black pepper, garlic, onion, italian panko bread crumbs

Taken from tastykitchen.com/recipes/appetizers-and-snacks/zucchini-casserole-6/ (may not work)