from Simply In Season
6-7 cups zucchini or yellow squash (shredded or chopped)
1 small onion (minced)
Combine with enough water to cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking.) Set aside.
1 can condensed cream soup
1 c plain yogurt or sour cream
1 c. carrot (shredded)
Mix together in a seperate bowl.
2 T fresh oregano (chopped)
1 C cooked chicken (diced, optional)
1 C cheese (shredded)
Add and mix thoroughly. Stir into squash mixture.
1/4 C butter (melted)
2-3 C herbed croutons or herb stuffing mix
Mix together in a seperate bowl. Put half into the bottom of a 9x13 baking pan or deep casserole dish. Add the squash mixture and top with the reserved croutons. Bake at 350 degrees for 30 minutes.
Serves 6 as a main dish; 8 as a side dish. I'll serve with a fruit salad and rosemary bread (homemade if I have time).
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2 comments:
So, do you layer this zucchini, yogurt, croutons? Or how? Sounds great, though!
The croutons are the topping, the rest is mixed together rather than layered.
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