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Categories:Viewed: 8 - Published at: 5 years ago
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
Method
- Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
- In a large skillet, saute onion and carrots in butter until tender.
- Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly. Spoon into a lightly greased 11x7-in. baking dish. Sprinkle with the remaining croutons.
- Bake, uncovered, at 350° for 25 minutes or until heated through.
