Summer Squash Bake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 -7 cups zucchini (shredded or chopped) or 6 -7 cups yellow squash (shredded or chopped)
• 1 small onion, minced
• 10 1/2 ounces condensed cream soup
• 1 cup plain yogurt
• 1 cup carrot, shredded
• 2 tablespoons fresh oregano, chopped
• 1 cup cooked chicken, diced
• 1 cup cheese, shredded
• 1/4 cup butter or 1/4 cup margarine
• 2 -3 cups herbed croutons or 2 -3 cups seasoned stuffing mix

Recipe

• 1 in a pot or dish, combine squash and onion with enough water to cover. cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking). drain and set aside.
• 2 mix condensed cream soup, yogurt and carrot together in a separate bowl. add oregano, chicken and cheese and mix thoroughly. stir into squash mixture.
• 3 mix together butter and croutons in a separate bowl. put half on the bottom of a 9 x 13 inch (3.5 l) baking pan or a deep casserole dish. add the squash mixture and top with remaining croutons.
• 4 bake at 350 f (180 c) for 30 minutes.