Wednesday, July 6, 2011

Squash Casserole

Lightened Squash Casserole

3 lb. yellow squash
1/2 cup chopped sweet onion
1 1/2 tsp. salt, divided
1 cup grated carrots
1 (10 3/4 oz.) can reduced fat cream of chicken soup
1 (8 oz.) container light sour cream
1/4 cup chopped fresh chives
1/2 cup crushed cornflakes cereal
1/2 cup crushed French fried onions
2 Tbsp. melted butter
1/2 tsp. freshly ground pepper

1.  Preheat oven to 350 degrees.   Cut squash into 1/4 inch thick slices; place in a Dutch oven.   Add onion, 1 tsp. salt and water to cover.   Bring to a boil over medium high heat and cook 5 minutes; drain well, and put squash dry with paper towels.
2.  Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.   Spoon into a lightly greased 2 quart oval baking dish.
3.  Stir together cornflakes and next 3 ingredients in a small bowl.  Sprinkle over squash mixture.
4.  Bake at 350 degrees for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary.   Let stand 10 minutes before serving.

Southern Living - July, 2011

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