Ingredients:
6 -7 cups zucchini (shredded or chopped) or 6 -7 cups yellow squash ( shredded or chopped)
1 small onions, minced
10 1/2 ounces condensed cream soup
1 cup plain yogurt
1 cup carrots, shredded
2 tablespoons fresh oregano, chopped
1 cup cooked chicken, diced
1 cup cheese, shredded
1/4 cup butter or 1/4 cup margarine
2 -3 cups herbed croutons or 2 -3 cups seasoned stuffing mix
Directions:
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.
Mix condensed cream soup, yogurt and carrot together in a separate bowl. Add oregano, chicken and cheese and mix thoroughly. Stir into squash mixture.
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.
Bake at 350 F (180 C) for 30 minutes.
Servings: 8-10
Time preparation: 25 min.
Time total: 55 min.