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Squash Potato Chip Topping Casserole Recipe

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This recipe for Squash Potato Chip Topping Casserole is from Breaking Bread Together (2nd Edition), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lbs. Yellow Summer Squash
1 Small sweet onion - chopped fine
1 lb. Zucchini
1 Tsp Salt
1 Cup Grated carrots
1 (10 oz) Can Cream of Chicken Soup
1 (8 oz) Container Sour Cream
1 (8 oz) Can Water Chestnuts, Drained and Chopped
2 1/4 Cups Crushed Lay's Classic Potato Chips
Directions:
Directions:
PREHEAT OVEN TO 350º. CUT SQUASH AND ZUCCHINI INTO 1/3 INCH TICK SLICES - PLACE IN DUTCH OVEN OR HEAVY PAN. ADD CHOPPED ONION, SALT, AND ENOUGH WATER TO COVER. BRING TO BOIL OVER MEDIUM-HIGH HEAT. COOK 5 MINUTES, DRAIN WELL.
STIR TOGETHER GRATED CARROTS, CHICKEN SOUP, SOUR CREAM AND WATER CHESTNUTS IN LARGE BOWL - FOLD IN SQUASH MIXTURE.
SPRINKLE 1 CUP CRUSHED CHIPS (SOUR ONION IS GREAT ALSO) IN BOTTOM OF A GREASED (PAM) 13 X 9" CASSEROLE DISH. SPOON SQUASH MIXTURE OVER CRUSHED CHIPS, AND TOP WITH REMAINING CHIPS.
BAKE AT 350º FOR 35 MINUTES OR UNTIL BUBBLY AND GOLDEN. MAY NEED TO COVER WITH FOIL TO PREVENT FROM GETTING TOO BROWN.

 

 

 

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