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You can cook the squash, carrot, and onion mixture up to a day ahead, and store, tightly covered, in the refrigerator. Drain as directed, and proceed. You can substitute reduced-sodium chicken broth and cream of mushroom soup in this recipe with good results.

Mike Altine
Recipe by Southern Living August 2008

Gallery

Credit: Jennifer Davick; Styling: Lisa Powell Bailey

Recipe Summary

prep:
15 mins
cook:
25 mins
bake:
30 mins
total:
1 hr 10 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. Cut squash into 1/2-inch rounds. Cook squash and next 3 ingredients in a large skillet over medium heat, stirring often, 25 minutes or until tender. Drain well, reserving broth for another use; pat squash mixture dry with paper towels.

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  • Stir together mushroom soup and next 3 ingredients in a large bowl; stir in squash mixture until blended. Spoon mixture into a lightly greased 11- x 7-inch baking dish; sprinkle with crushed cornflakes.

  • Bake at 350° for 25 to 30 minutes or until golden and bubbly.

Source

The Variety Store, Charleston, South Carolina

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