Summer Squash Bake

• 6 -7 cups zucchini (shredded or chopped) or 6 -7 cups yellow squash (shredded or chopped)
• 1 small onion, minced
• 10 12 ounces condensed cream soup
• 1 cup plain yogurt
• 1 cup carrot, shredded
• 2 tablespoons fresh oregano, chopped
• 1 cup cooked chicken, diced
• 1 cup cheese, shredded
• 14 cup butter or 14 cup margarine
• 2 -3 cups herbed croutons or 2 -3 cups seasoned stuffing mix

1. In a pot or dish, combine squash and onion with enough water to cover.
2. Cook or microwave until tender, 3-4 minutes (shredded zucchini may be used without cooking).
3. Drain and set aside.
4. Mix condensed cream soup, yogurt and carrot together in a separate bowl.
5. Add oregano, chicken and cheese and mix thoroughly.
6. Stir into squash mixture.
7. Mix together butter and croutons in a separate bowl.
8. Put half on the bottom of a 9 x 13 inch (3.5 L) baking pan or a deep casserole dish.
9. Add the squash mixture and top with remaining croutons.
10. Bake at 350 F (180 C) for 30 minutes.

zucchini, onion, cream soup, plain yogurt, carrot, fresh oregano, chicken, cheese, butter, croutons

Taken from www.food.com/recipe/summer-squash-bake-181087 (may not work)