Summer Squash Bash
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 lbs summer squash, sliced
- 1⁄4 cup chopped onion
- sliced mushrooms
- 1 (10 ounce) can cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded carrot
- 1 (8 ounce) package croutons
- 1⁄2 cup butter, melted
directions
- In a saucepan cook sliced squash and chopped onions in boiling salted water for 5 minutes, then drain.
- Combine the cream of mushroom soup and sour cream together.
- Stir in shredded carrots.
- Fold in the drained squash and onions.
- Mix the croutons with butter (not all of it, just enough to cover the bottom of the baking dish.
- Spoon squash mixture on top of the croutons (half of the squash mixture).
- sprinkle with remaining croutons.
- bake at 350 for25 to 30 minutes or until cooked through.
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RECIPE SUBMITTED BY
Carla C.
Netherlands
<p><br /> <br />My most used and favorite cookbook is the 1946 edition of Fannie Farmer's Boston Cooking School handed down to me from my Mother. <br /> <br />My most favorite kitchen utensils are a set of Johnson & Wales knives given to me by my mother, a professional chef. <br /> <br />I enjoy traveling to exotic places, trying new foods and bringing home rare ingredients to expirement with. <br /> <br />I work fulltime as a lab technician for a local diagnostic center. In addition to that, during my free time I'm either at the gym, listening to music, tending to my herb garden and/or trying out new recipes & ideas in the kitchen. <br /> <br />I am a classically trained singer and musician, passionate about music. <br /> <br />My favourite thing to do is sit outside in my garden with my husband, a glass of wine, good food, music & a few good friends. <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/AnimatedHostChallengeBanner.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg border=0 alt=Photobucket - Video and Image Hosting /></p>