Great dish for a potluck or get-together with friends and family.
2 lbs zucchini (or winter squash), sliced
1/4 C chopped onion
1 10.75-oz can cream of mushroom soup
1 C fat-free sour cream
1 tsp McKay’s Chicken-style Seasoning
1 C grated carrots
1 12 1/2-oz can Worthington FriChik (optional) (not included in with nutritional analysis)
1 8-oz can seasoned dry bread crumbs
1/2 C hot water
In a large kettle over medium-high heat, cook squash and onions in boiling, salted water for 5 minutes, drain.
In a large bowl, combine cream of mushroom soup, sour cream and McKay’s Chicken-style Seasoning. Stir in carrots, fold in drained squash, onions, and FriChik (if you choose to use it.) Mix well.
In a medium bowl, combine bread crumbs and boiling water. Spread half the bread crumb mixture in the bottom of a 9″ x 13″ baking dish. Spoon vegetable mixture on top. Sprinkle remaining bread crumbs over vegetable mixture. Bake at 350° F, covered, for 45 minutes.
Servings: 15
Submitted by Debby Shabo Wade
Recipe by Sara Taylor (adapted by Debby Wade)
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Read more at the source: Squash Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
