All-American Squash Casserole With Crispy Potato Chip Topping

• 1 1/2 pounds yellow squash
• 1 pound zucchini
• 1 small sweet onion, chopped
• 2 1/2 teaspoons salt, divided
• 1 cup grated carrots
• 1 (10 3/4-oz.) can cream of chicken soup
• 1 (8-oz.) container sour cream
• 1 (8-oz.) can water chestnuts, drained and chopped
• 2 1/4 cups crushed LAY'S Classic Potato Chips

1. Preheat oven to 350u0b0. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well.
2. Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.
3. Sprinkle 1 cup crushed chips in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over crushed chips, and top with remaining chips.
4. Bake at 350u0b0 for 35 minutes or until bubbly and golden, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 5 minutes before serving.

yellow squash, zucchini, sweet onion, salt, carrots, cream of chicken soup, sour cream, water chestnuts, s

Taken from www.myrecipes.com/recipe/all-american-squash-casserole-with-crispy-potato-chip-topping (may not work)