A delightful casserole featuring tender summer squash and a creamy topping, perfect for any gathering.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Slice the yellow squash, carrots, and onion into thin pieces.
Uniform slices help the vegetables cook evenly.
In a saucepan, add the sliced vegetables and enough water to cover them. Bring to a boil and cook until tender, about 10 minutes.
Do not overcook the vegetables to maintain some texture.
Drain the cooked vegetables thoroughly and set aside.
Proper draining prevents a watery casserole.
In a mixing bowl, combine the sour cream and cream of mushroom soup until smooth.
Mixing the sauce well ensures an even coating on the vegetables.
Gently fold the drained vegetables into the sauce mixture.
Folding gently prevents the vegetables from breaking apart.
Spread half of the breadcrumbs in the bottom of the baking dish.
This creates a crispy base for the casserole.
Pour the vegetable and sauce mixture over the breadcrumbs.
Spread evenly for consistent baking.
Top with the remaining breadcrumbs.
Press lightly to adhere the breadcrumbs to the surface.
Bake in the preheated oven for 30 minutes, or until the top is golden and bubbly.
Check occasionally to prevent over-browning.
Let the casserole cool slightly before serving.
Cooling allows the casserole to set for easier serving.
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