Professor'S Squash

4 ingredients
2 steps

Ingredients

  • 1 can cream of chicken soup
  • 1/2 pkg. seasoned Pepperidge Farm croutons
  • salt and pepper
  • 2 lb. zucchini squash, cooked

Directions

  1. 1
    Cut zucchini into 1-inch pieces; cook in water until soft. Add grated onion and 1/2 pint of sour cream (8 ounces).
  2. 2
    Add remaining croutons on top and bake until bubbly at 350°.

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