SQUASH BAKE

Squash Bake image

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.

Provided by Taste of Home

Time 45m

Yield 8-10 servings.

Number Of Ingredients 7

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

Steps:

Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well. , In a large skillet, saute onion and carrots in butter until tender. , 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. , Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts : Calories 153 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 430mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.