||10 mins, cooking 1 hour
This recipe is one for squash, but we first used it when we had a surplus of pumpkin, after a pumpkin carving session with a group of kids.
2 cups yellow squash
1 cup carrots
1 cup onion
1 cup sour cream
2 cups croutons
2 tablespoons butter or margarine
Slice the squash, grate the carrot and dice the onion.
In a large casserole dish, layer half of thhe croutons over the bottom.
Mix the vegetables together with the sour cream and spread on top of the croutons.
Add the rest of the croutons then top with the margarine.
Bake at 350 F for 1 hour.
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