| | Directions | | Heat oven to 350°. In medium saucepan, bring about 4 cups water to a boil. Add carrots. Reduce heat, cover and simmer 6 minutes. Add squash, zucchini and onion. Continue simmering uncovered 3 to 4 minutes or until carrots are crisp-tender. Drain. Transfer to a large bowl. In small bowl, whisk together soup, sour cream, salt and pepper until well blended. Pour over vegetables and mix well. Transfer to 2-quart baking dish. Cover with foil. Bake 30 minutes. In medium bowl, combine corn bread and white bread. Drizzle with butter. Toss lightly to coat evenly. Remove foil. Top vegetable mixture with corn bread mixture. Continue baking 5 minutes. |
|
|
| Ingredients | | - |  | 1 cup carrot slices |
| - | | 4 cups yellow squash slices |
| - | | 4 cups zucchini slices |
| - | | 1/2 cup chopped onion |
| - | | 1 can condensed cream of chicken soup (10 3/4 oz. can) |
| - | | 1/2 cup sour cream |
| - | | 1 teaspoon Salt |
| - | | 1/2 teaspoon pepper |
| - | | 2/3 cup crumbled corn bread |
| - | | 2/3 cup torn or chopped dry white bread |
| - | | 2 tablespoons butter or margarine, melted |
| |
| |
