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Categories:Viewed: 93 - Published at: 8 years ago
Ingredients
- 2 lb. summer squash, cooked and drained
- 1 (16 oz.) container sour cream
- 1 can cream of chicken soup
- 2 finely grated carrots
- 1 to 2 Vidalia onions, chopped
- 2 c. Ritz cracker crumbs
- 1/2 to 1 c. sharp Cheddar cheese, grated
Method
- Heavily butter one casserole dish.
- Dust sides and bottom of dish with cracker crumbs.
- Then line bottom of dish with about 1/4-inch cracker crumbs.
- Save remaining cracker crumbs to cover top of casserole.