Ingredients
- 1 cup sliced carrots (cut in 1/8-inch thick slices)
- 4 cups sliced squash (yellow squash, sliced in 1/4-inch thick slices)
- 4 cups sliced zucchini (sliced in 1/4-inch thick slices)
- 1/2 cup yellow onion, chopped
- 1 can (10 1/2 ounce) condensed cream of chicken soup
- 1/2 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 40 grams cornbread, crumbled (2/3 cup)
- 30 grams bread (cubed, 2/3 cup, dry white bread torn in 1/4-inch pieces)
- 2 tablespoons melted butter (or margarine, melted)
How to Make
-
Step 1: Heat oven to 350 degrees.
-
Step 2: In medium saucepan, bring about 4 cups water to a boil.
-
Step 3: Add carrots. Reduce heat, cover and simmer 6 minutes.
-
Step 4: Add squash, zucchini and onion. Continue simmering uncovered 3 to 4 minutes or until carrots are tender crisp. Drain and transfer to a large bowl.
-
Step 5: In a small bowl, whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to a 2-quart baking dish. Cover with foil. Bake 30 minutes.
-
Step 6: In medium bowl, combine corn bread and torn white bread. Drizzle with butter. Toss lightly to coat evenly.
-
Step 7: Remove foil from casserole. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.