Ingredients
1 can (14-1/2 ounces) chicken broth7 cups thinly sliced yellow summer squash (about 5 medium)1 large sweet onion, chopped1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1/2 cup sour cream1/4 cup mayonnaise1 teaspoon celery salt1/2 teaspoon pepper1 cup (4 ounces) shredded Gouda cheese1 cup (4 ounces) shredded provolone cheese10 bacon strips, cooked and crumbled20 Ritz crackers, crushed1-1/2 cups coarsely crumbled cornbread3 tablespoons butter, melted
Preparation
Preheat oven to 350°. Place 1-1/2 cups broth in a large skillet; bring to a boil. Add squash and onion; cook, covered, 3-5 minutes or until crisp-tender. Drain well and place in a greased 13x9-in. baking dish.
In a small bowl, mix chicken soup, sour cream, mayonnaise, celery salt, pepper and remaining 1/4 cup broth. Spread half over top of squash mixture. Sprinkle with cheeses and bacon. Spread remaining chicken soup mixture over top. Sprinkle with cracker crumbs and cornbread; drizzle with butter.
Bake, uncovered, 20-25 minutes or until golden brown and bubbly.
