Summer Squash Bake

1. 1

   Cook onions and squash in boiling water 5 minutes, then drain. In a bowl, combine soup, sour cream and stir in carrots.

2. 2

   Fold in squash and onion mixture.

3. 3

   Melt margarine and mix with crushed croutons.

4. 4

   Spread half of croutons mix at bottom of 13 x 9-inch casserole; spoon in mixture, then cover with remaining crouton mix.

5. 5

   Bake at 350u00b0 approximately 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.