Summer Squash Bake

Ingredients

• 6-7 cups zucchini or yellow squash (shredded or chopped)
• 1 small onion, minced
• 10 1/2 ounces condensed cream soup
• 1 cup plain yogurt
• 1 cup carrot, shredded
• 2 tablespoons fresh oregano, chopped
• 1 cup cooked chicken, diced
• 1 cup cheese, shredded
• 1/4 cup butter or margarine
• 2-3 cups herbed croutons or seasoned stuffing mix

Directions

1. 1

   In a pot or dish, combine squash and onion with enough water to cover. Cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking). Drain and set aside.

2. 2

   Mix condensed cream soup, yogurt and carrot together in a separate bowl. Add oregano, chicken and cheese and mix thoroughly. Stir into squash mixture.

3. 3

   Mix together butter and croutons in a separate bowl. Put half on the bottom of a 9 x 13 inch (3.5 L) baking pan or a deep casserole dish. Add the squash mixture and top with remaining croutons.

4. 4

   Bake at 350 F (180 C) for 30 minutes.