A fresh, delightful and delicious dish, showcasing the produce of summer.
LIGHTENED SQUASH CASSEROLE
1 1/2 pounds yellow squash
1/2 onion, chopped
1 1/2 teaspoons salt, divided
1 grated carrot
1 (10 ounce) can of cream of chicken soup
6 ounces light sour cream
2 tablespoons chopped fresh chives
1/2 cup bread crumbs
2 tablespoons melted butter
1/4 teaspoon freshly ground black pepper
Heat oven to 350F.
Cut squash into 1/4 inch thick slices, place in a saucepan. Add onion, 1 teaspoon of salt and water to cover. Bring to a boil over medium-high heat, and cook for 5 minutes. Drain well and pat squash dry with paper towels.
Stir together grated carrots, chicken soup, sour cream, chives, and remaining 1/2 teaspoon salt, in a large bowl. Gently stir in the squash mixture. Spoon into a lightly greased baking dish.
Stir together breadcrumbs, melted butter and pepper in a small bowl. Sprinkle over squash mixture.
Bake for 30 to 35 minutes or until bubbly and golden brown.
Recipe adapted from Southern Living, July 2011