“A recipe my mother always used to make. Loved it then, Love it now.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs summer squash, sliced
  • 14 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
  • 12 cup butter, melted

Directions

  1. In a saucepan cook sliced squash and chopped onions in boiling salted water for 5 minutes, then drain.
  2. Combine the cream of mushroom soup and sour cream together.
  3. Stir in shredded carrots.
  4. Fold in the drained squash and onions.
  5. Mix the croutons with butter (not all of it, just enough to cover the bottom of the baking dish.
  6. Spoon squash mixture on top of the croutons (half of the squash mixture).
  7. sprinkle with remaining croutons.
  8. bake at 350 for25 to 30 minutes or until cooked through.

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