Squash Casserole

I got this recipe from my Sunday School teacher at Highland Baptist Church in Louisville, Kentucky.  I’ve been making some variation of it since about 1987.    ~ annette

Squash Casserole
6-8 medium yellow squash, washed, sliced,
1 medium onion, diced
3 carrots, peeled into ribbons
1 stick butter
1 cup sour cream or fat free Greek yogurt
1 can cream of chicken (or cream of anything) soup
salt / pepper to taste
1 box Panko breadcrumbs

• Preheat oven to 350 and spray 9x13 baking dish
  
• Boil sliced squash in water until soft but not stringy.  About 10 minutes. Drain.
  
• While boiling, saute onion in some of the butter until tender but not brown.
  
• Put rest of butter stick in bottom of bowl and dump hot squash on top to melt it.
  
• Add carrots, onions, soup, sour cream/yogurt and seasoning.  Mix well. 
  
• Stir in 2 cups of Panko.
  
• Pour mixture into baking dish and top with remaining Panko.
  
• Bake 30 minutes or until bubbly and brown on top.
  
• Notes:  Doubles easily.  Can be mixed one day and baked the next.