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Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole is from First Congregational Church of Vermontville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 oz.) box seasoned croutons
1 stick oleo
6 cup sliced summer squash (picked when young - 5-6 inches long)
1 small onion (diced)
1 can cream chicken soup
1 cup sour cream
1 cup grated carrot
Directions:
Directions:
Combine croutons and melted margarine and set aside. Wash squash and slice (use skin, seeds and all) add diced onion and boil for 5 minutes then drain. Combine the soup, sour cream and carrots; fold squash mixture into sour cream mixture. Place half the croutons in a 13 x 9 inch pan; spread squash mixture over them and sprinkle the rest of croutons on top. Bake for 25 to 30 minutes in a 350º oven.

 

 

 

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