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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a recipe I got from Sourthern Living but I have jazzed it up to suit our tastes. I sometimes leave out the grated carrot and add either canned chicken or cubed chicken to make it a one pot meal. Ingredients:
3 lbs zucchini |
1/2 cup chopped onion |
2 teaspoons salt, divided |
1 cup grated carrot |
10 3/4 ounces cream of chicken soup |
8 ounces light sour cream |
3/4 cup crushed corn flakes |
3/4-1 cup crushed french fried cheddar onion |
1/2 teaspoon pepper |
Directions:
1. Preheat oven to 350 degrees. Depending on what type of squash you have either cube or slice it and place in a saucepan. Add onion, 1tsp salt and enough water to cover. Bring to a boil over medium hight heat and cook 5 minutes. Drain very well.
2. Stir together grated carrots, soup, sour cream, chicken (optional) and remaining 1 tsp salt in a large bowl; fold into squash mixture. Spoon into a slightly greased 2 qt casserole dish.
3. Stir together cornflakes and french fried onions. Sprinkle over squash mixture.
4. Bake for 30-35 mintues or until bubbly and golden brown, shielding with aluminum foil for 20-25 mintues to prevent excessive browning. Let stand 10 minutes before serving.
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