Zucchini Casserole 
(Diana Horton)

6 cups sliced zucchini squash
1/4 cup chopped onion
10 3/4-oz. can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrot
8-oz. package herb seasoned dressing mix
1/2 cup butter, melted

Cook sliced squash and chopped onion in boiling water to cover for five minutes.  Drain well.  Combine cream of chicken soup and sour cream.  Stir in shredded carrot, and fold into the drained squash and onion mixture.  Grease a 9x13-inch baking pan.  Combine dressing mix and butter.  Spread half of the dressing mix in the bottom of the pan.  Spoon zucchini mixture on top of that and sprinkle the remaining dressing  mixture over vegetables.  Bake in 350 degree oven for 25 to 30 minutes, or until bubbly.