All-American Squash Casserole With Crispy Potato Chip Topping

1. 1

   Preheat oven to 350u00b0. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

2. 2

   Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.

3. 3

   Sprinkle 1 cup crushed chips in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over crushed chips, and top with remaining chips.

4. 4

   Bake at 350u00b0 for 35 minutes or until bubbly and golden, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.