Created by lazyme on January 21, 2015
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.