All-American Squash Casserole With Crispy Potato Chip Topping

Prep: 15 min., Cook: 15 min., Bake: 35 min., Stand: 5 min.

Yield: Makes 8 servings

Ingredients

• 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

Preparation

Preheat oven to 350°. 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.

Stir together grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture.

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.

Bake at 350° 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.