Squash Bake

Name: Squash Bake
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

7 ingredients

4 steps

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

Directions

1

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

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

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.
4

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