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Categories:Viewed: 103 - Published at: 3 years ago
Ingredients
- 2 c. cooked yellow squash, drained
- 1 c. commercial sour cream
- 1 (10 3/4 oz.) can cream of chicken soup (undiluted)
- 1 small onion, chopped
- 1 carrot, grated
- salt and pepper to taste
- herb seasoned crumbs
- butter or margarine
Method
- Mash squash; add sour cream, soup, carrots, onion, salt and pepper.
- Sprinkle a layer of crumbs in shallow casserole dish; spoon squash mixture over crumbs.
- Cover with additional crumbs and dot generously with butter.
- Bake at 350° for 30 to 45 minutes.
- Yields 6 to 8 servings.
