3 cups thinly sliced carrots, (about 3 medium)
3 cups thinly sliced zucchini, (abpit 3 small)
1 cup shredded cheddar cheese
1 1/3 cups FRENCH'S® Crispy Fried Onions or Crispy Fried Onions White Cheddar
1 (10 3/4 ounce) can Campbell's® Condensed Cream of Celery Soup
1/4 cup milk
1/4 tsp. garlic powder
1/4 tsp. dried oregano leaves, crumbled
HEAT oven to 350°F. Cook carrots in boiling water to cover just until crisp-tender. Rinse with cold water and drain. Arrange half the carrots around edge of dish in 1 1/2-quart baking dish; place half the zucchini in center. Sprinkle with 1/2 cup cheese and 2/3 cup Crispy Fried Onions.
COMBINE soup, milk and seasonings. Pour half the soup mixture over onions. Arrange remaining zucchini around edge of casserole and remaining carrots in center. Pour remaining soup mixture over vegetables.
BAKE, covered, for 30 minutes or until vegetables are tender. Top with remaining cheese and onions. Bake 5 minutes until onions are golden.