3 lbs yellow squash
1/2 C chopped sweet onion
1 1/2 tsp salt, divided
1 C grated carrots
1 (10.75 oz) can reduced-fat cream of chicken soup*
1 (8-oz) container light sour cream
1/4 C chopped fresh chives
1/2 C crushed cornflakes
1/2 C crushed french fried onions
2 Tbsp melted butter
1/4 tsp freshly ground pepper
*may substitute cream of mushroom soup to make it a vegetarian dish.
1. Preheat oven to 350 degrees. Cut squash into 1/2-inch-thick slices; place in a Dutch oven. Add onion, 1 tsp salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well, and pat squash dry with paper towels.
2. Stir together grated carrots, soup, sour cream, chives and remaining salt in a large bowl; fold in squash mixture. Spoon into a lightly greased 2-qt oval baking dish.
3. Stir together cornflakes, fried onions, butter and pepper in a small bowl. Sprinkle over squash mixture.
4. Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20-25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.
Recipe from: Southern Living July 2011