Ingredients:
1 cup carrots, peeled and sliced 1/8 inch thick
4 cups summer squash, slices 1/4 inch thick
4 cups zucchini, slices 1/4 inch thick
1/2 cup chopped onions
1 (10 1/2 ounce) cans condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread ( leftover from the recipe of your choice)
2/3 cup dry white bread, torn or chopped in 1/4 inch pieces
2 tablespoons butter or 2 tablespoons margarine, melted ( not spread or tub product)
Directions:
Preheat oven to 350 F and spray a 2 quart baking dish with cooking spray.
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 3-4 minutes or until carrots are tender crisp.
Drain and transfer to a large bowl.
In a small bowl stir together next four ingredients until well blended.
Pour over vegetables and mix well.
Transfer to a 2-quart baking dish.
Cover with foil.
Bake 30 minutes.
In medium bowl combine breads, add melted butter and toss together lightly to coat evenly.
Remove foil from the casserole dish.
Top vegetable mixture with bread/corn bread mixture and continue baking an additional five minutes.
Serve hot.
Servings: 10
Time preparation: 15 min.
Time total: 50 min.