Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. yellow squash, sliced (6 c.), 1/2 c. chopped onion, 1 can condensed cream of chicken soup, 1 c. shredded carrots and 1/2 c. butter or margarine, melted, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
In a saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain.
Combine soup and sour cream. Stir in shredded carrots.
Fold in drained squash and onion. Sprinkle crackers on top.
Dot with melted butter or margarine. Bake at 350Β° for 30 to 40 minutes.
π· Perfect Pairings
Complete your meal with these
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