1 cup carrot slices 1/8-inch thick
4 cups yellow squash slices 1/4-inch thick
4 cups zucchini slices 1/4-inch thick
1/2 cup chopped onion
10.25 ounces condensed cream of chicken soup
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup crumbled cornbread
2/3 cup dry white bread torn or chopped into 1-inch pieces
2 tablespoons butter melted
Preheat the oven to 350°F.
In a medium saucepan, bring about 4 cups of water to a boil. Add the carrots. Reduce the heat, cover, and simmer for 6 minutes. Add the squash, zucchini, and onion. Continue simmering uncovered for 3-4 minutes or until carrots are tender-crisp. Drain and transfer to a large bowl.
In xture over the vegetables and mix well.
Tranother bowl, whisk together the soup, sour cream, salt, and pepper until well blended. Pour the mit.
Remansfer to a 2-quart baking dish, cover with foil, and bake for 30 minutes.
In a medium bowl, combine the cornbread and torn white bread. Drizzle with butter and gently toss to coaove the foil from the baking dish. Top the vegetables with the cornbread mixture and continue baking for 5 minutes.