Summer Squash Bash

1. 1

   In a saucepan cook sliced squash and chopped onions in boiling salted water for 5 minutes, then drain.

2. 2

   Combine the cream of mushroom soup and sour cream together.

3. 3

   Stir in shredded carrots.

4. 4

   Fold in the drained squash and onions.

5. 5

   Mix the croutons with butter (not all of it, just enough to cover the bottom of the baking dish.

6. 6

   Spoon squash mixture on top of the croutons (half of the squash mixture).

7. 7

   sprinkle with remaining croutons.

8. 8

   bake at 350 for25 to 30 minutes or until cooked through.

No additional tips available.