Summer Squash Bake
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 1419.54-1656.13 ml zucchini (shredded or chopped) or 1419.54-1656.13 ml yellow squash (shredded or chopped)
- 1 small onion, minced
- 297.66 g condensed cream soup
- 236.59 ml plain yogurt
- 236.59 ml carrot, shredded
- 29.58 ml fresh oregano, chopped
- 236.59 ml cooked chicken, diced
- 236.59 ml cheese, shredded
- 59.14 ml butter or 59.14 ml margarine
- 473.18-709.77 ml herbed croutons or 473.18-709.77 ml seasoned stuffing mix
directions
- In a pot or dish, combine squash and onion with enough water to cover. Cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking). Drain and set aside.
- Mix condensed cream soup, yogurt and carrot together in a separate bowl. Add oregano, chicken and cheese and mix thoroughly. Stir into squash mixture.
- Mix together butter and croutons in a separate bowl. Put half on the bottom of a 9 x 13 inch (3.5 L) baking pan or a deep casserole dish. Add the squash mixture and top with remaining croutons.
- Bake at 350 F (180 C) for 30 minutes.
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Reviews
-
This tastes and looks very good. I used 3 cups of yellow squash and 1/8 cup of onion. I microwaved the squash/ onion mixture for 6 minutes, doubled the chicken, used 1 tablespoon of fresh thyme, 1/4 teaspoon black pepper, and 3 cups of croutons. Thanks Valeria for sharing a keeper:) Made for Chef Zaar Alphabet Soup.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.