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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Besides serving it at home, I have often carried this casserole to church dinners. It's a unique dish for any potluck table and has always been well-received. I most often serve it alongside chicken. Ingredients:
8 cups sliced yellow squash (about 2 pounds) |
1/2 cup chopped onion |
3/4 cup shredded carrots |
1/4 cup butter |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1/2 cup sour cream |
2 cups herb stuffing croutons, divided |
Directions:
1. Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
2. In a large skillet, saute onion and carrots in butter until tender.
3. Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11-in. x 7-in. baking dish. Sprinkle with the remaining croutons.
4. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 8-10 servings.
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