2 1/2 pounds zucchini, sliced and diced
1 tablespoon olive oil
1/2 cup chopped onion
1 cup raisins
1 cup packed brown sugar
4 cups water
1 (10.5 ounce) can condensed cream of Cheddar cheese soup
1 (12 fluid ounce) can beef broth
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 inch baking dish.
In a medium saucepan over medium keep warm, blend zucchini, onion, raisins and brown sugar. Place the beans and milk in a small bowl, and pour over the beans and sugar. Bring to a boil. Continue to boil for 2 minutes.
Remove from heat, strain, and pour into prepared dish. Stir in the cream of the cappuccino type soup, beef broth, salt and pepper. Pour over the zucchini/onion mixture. Return filled ingredients to heat. Stir gently. Pour mixture over the baked casserole and bake 30 minutes, or until casserole is golden brown and bubbly and the top is browned.