Squash Casserole

My student worker, Chris, brought in some summer squash, and since we were having company, I decided to do something different with it. And I spotted the perfect recipe from the July issue of Southern Living. The casserole is much prettier than the picture ... yes, yes, I forgot to take a picture of the casserole when it came out of the oven in its pretty glass dish.

3 lb yellow squash
1/2 cup chopped sweet onion (I used Vidalia)
1 1/2 salt, divided
1 cup grated carrots
1 (10 3/4-oz) can reduced-fat cream of chicken soup
1 (8-oz) container light sour cream
1/4 cup chopped fresh chives (I used flat leaf parsley)
1/2 cup crushed cornflakes
1/2 cup crushed French fried onions
2 Tbsp. melted butter
1/4 tsp. freshly ground pepper

1. Preheat oven to 350 degrees Fahrenheit.

2. Cut squash into 1/4-inch thick slices; place in a Dutch oven. Add onion, 1 tsp. salt, and enough water to just cover squash. Bring to a boil over medium-high heat, and cook 5 minutes. Drain well and pat dry with paper towels.

3. Stir together grated carrots, cream of chicken soup, sour cream and chopped chives, and remaining salt in a large bowl. Fold in squash mixture. Spoon into a lightly greased 2-qt oval baking dish.

4. In a small bowl stir together cornflakes, French fried onions, pepper and melted butter. Sprinkle over squash mixture.

5. Bake at 350 degrees for 30 - 35 minutes or until bubbly and golden brown. Cover with foil after 20 -25 minutes of baking to prevent excessive browning. Let stand 5 - 10 minutes before serving.