Squash Casserole
Submitted by Sue Lowes on Jul 21, 2011

A combo of cornflakes and French fried onions add an irresistible crunch to this squassh casserole

Servings:
10

Complexity:   
Easy

Total Time:
1 hour

Ingredients:
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 (8oz) 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
1/4 cup freshly ground pepper

Directions:
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 minute4s. drain well, and pat squash dry with paper towels.

Stir togethergrated carrots, next 3 ingredients, and remaining 1/2 tsp salt in large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt. oval baking dish.

Stir together cornflakes and next 3 ingredients in a small bowl. Sprinkle over squash mixture.

Bake at 350 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.