Taste of Home
Squash Bake
TOTAL TIME: Prep: 20 min. Bake: 25 min.
YIELD: 8-10 servings.
Besides serving it at home, I have often carried this casserole to church dinners. It's a unique dish for any potluck table and has always been well-received. I most often serve it alongside chicken.
Ingredients
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8 cups sliced yellow squash (about 2 pounds)
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1/2 cup chopped onion
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3/4 cup shredded carrots
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1/4 cup butter
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1/2 cup sour cream
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2 cups herb stuffing croutons, divided
Directions
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1.
Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well.
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2.
In a large skillet, saute onion and carrots in butter until tender.
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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.
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4.
Bake, uncovered, at 350° for 25 minutes or until heated through.
Nutrition Facts
1 cup: 153 calories, 9g fat (5g saturated fat), 23mg cholesterol, 430mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 3g protein.
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