Zucchini Casserole

Submitted by Ceezie

"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."

 

• Ready In: 50mins
• Ingredients: 9
• Serves: 10-12

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.