Cheesy Crunchy Zucchini Bake
2 pounds zucchini, sliced (for variety, use 1/2 yellow summer squash)
1/2 cup onions, finely chopped
1/2 pound Velveeta Cheese
1/2 cup butter, divided
1 10 3/4 ounce can condensed cream of chicken soup
1 6 oz. package seasoned croutons, (about 3 cups)
1.Preheat oven to 350°.
2.Spread the zucchini slices over the bottom of a 9 x 13" shallow casserole dish; sprinkle with the onions.
3.Place the cheese and 1/4 cup butter in a microwaveable container; microwave 2-3 minutes, stirring after every minute, until the cheese is melted.
4.Stir in the soup and pour over the zucchini and onions.
5.Scatter the croutons over the sauce mixture; pour the remaining 1/4 cup butter over the croutons.
6.Bake 20-25 minutes or until bubbly.