Wednesday, September 26, 2007

Summer Squash Casserole

You can also use yellow squash

INGREDIENTS
• 4 zucchini, chopped
• 2 onions, chopped
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup sour cream
• 3 medium carrots, grated
• 1 (5.5 ounce) package croutons
• 1/2 cup butter
• 8 ounces shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.
3. Cover dish and bake in preheated oven for one hour.

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