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Summer Squash Casserole



Prep time: 10 min   |    Cook time: 40 min   |   Ready In: 50 min

INGREDIENTS

  • 1-1/2 lbs. summer squash

  • 1 can of condensed cream of celery soup

  • 1 heaping tablespoon flour

  • 1/2 cup sour cream (or plain yogurt)

  • 1/2 cup carrot, grated

  • 1/4 cup onion, grated

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/2 to 3/4 cup breadcrumbs

  • 2 tablespoons butter, melted


Preheat oven to 350 degrees.


Slice squash into pieces and cook in boiling, salted water for 5-8 minutes. Drain well. Blend soup and flour. Add sour cream, carrot, onion, salt and pepper. Stir in squash. (If the mixture seems too watery, add a bit more flour). Pour into a baking dish. Mix together breadcrumbs and melted butter, sprinkle on top of baking dish.


Bake 30-35 minutes.

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