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All-American Squash Casserole With Crispy Potato Chip Topping

Yield Makes 8 servings
Prep: 15 min., Cook: 15 min., Bake: 35 min., Stand: 5 min.

Ingredients

  • 1 1/2 pounds yellow squash
  • 1 pound zucchini
  • 1 small sweet onion, chopped
  • 2 1/2 teaspoons salt, divided
  • 1 cup grated carrots
  • 1 (10 3/4-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

How to Make It

  1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.

  2. Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.

  3. Sprinkle 1 cup crushed chips in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over crushed chips, and top with remaining chips.

  4. Bake at 350° for 35 minutes or until bubbly and golden, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 5 minutes before serving.