Squash Bake Recipe

Ingredients

8 cups sliced yellow squash (about 2 pounds)1/2 cup chopped onion3/4 cup shredded carrots1/4 cup butter1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup sour cream2 cups herb stuffing croutons, divided

Preparation

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.