Squash Bake

Name: Squash Bake
Ingredients: 8 c. sliced yellow squash (about 2 lb.); 1/2 c. chopped onion; 3/4 c. shredded carrots; 1/4 c. oleo or butter; 1 c. (10 3/4 oz.) cream of mushroom or chicken soup, undiluted; 1/2 c. sour cream; 2 c. herb stuffing; croutons, divided

8 ingredients

6 steps

Ingredients

8 c. sliced yellow squash (about 2 lb.)
1/2 c. chopped onion
3/4 c. shredded carrots
1/4 c. oleo or butter
1 c. (10 3/4 oz.) cream of mushroom or chicken soup, undiluted
1/2 c. sour cream
2 c. herb stuffing
croutons, divided

Directions

1

Cook squash in lightly salted boiling water for 3 or 4 minutes or until crisp-tender; drain well.
2

In a skillet, saute onion and carrots in butter until tender.
3

Combine onion and carrots with soup, sour cream and 1 1/2 cups croutons.
4

Add squash and mix lightly.
5

Spoon into a lightly greased baking dish (2-quart).
6

Bake, uncovered, at 350° for 25 minutes or heated through.