Squash Casserole

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Squash Casserole

 

2 pounds zucchini or winter squashed, sliced

 

1/4 cup chopped onion

 

1 10.75 oz. can cream of mushroom soup

 

1 cup sour cream

 

1 tsp. McKay's Chicken-style seasoning

 

1 cup grated carrots

 

*1 12 1/2 oz. can Worthington FriChik (optional)

 

1 8 oz. can seasoned dry bread crumbs

 

1/2 cup hot water

 

 

 

In a large kettle over medium-high heat, cook squash

and onions in boiling, salted water for 5 minutes,

drain.

 

 

 

In a large bowl, combine cream of mushroom soup, sour

cream, and McKay's Chicken-style Seasoning. Stir in

carrots, fold in drained squash, onions, and FriChik.

Mix well.

 

 

 

In a medium bowl, combine bread crumbs and boiling

water. Spread half the bread crumb mixture in the

bottom of a 9x13 baking dish. Spoon vegetable mixture

on top. Sprinkle remaining bread crumbs over

vegetable mixture. Bake at 350 degrees, covered, for

45 minutes

 

 

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Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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