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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A very tasty, creamy and multi textured casserole with a variety of flavors and colors. Great way to get a veggie hater to eat some yellows and greens. Ingredients:
2 pounds (option peeled i leave skins on ) diced squash, i usually use half zucchini and half yellow |
1/4 cup finely chopped sweet onion (maui sweet or vidalia or similar) |
1 can cream of chicken soup |
1 cup sour cream |
1 cup shredded carrots |
1/2 cup butter, melted |
1 - 6 ounce or similar box croutons - onion or cheese and garlic |
butter to grease pan. |
Directions:
1. Butter 12 x 7 pan.
2. Combine croutons and butter, spread half in bottom of pan and set aside remainder.
3. Boil squash and onion about 5 minutes and drain.
4. In a bowl, combine soup, sour cream and carrots.
5. Gently fold in squash.
6. Spoon vegetable mixture in pan over croutons.
7. Top with remainder of croutons.
8. Bake 35 minutes.
9. Serve hot.
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