Lightened Squash Casserole

Thanks to July 2011 Southern Living for this lightened up version of a Southern classic squash casserole.  No cheese in this one, but you won't miss it at all.

3 lbs. yellow squash

1/2 cup chopped sweet onion

1 1/2 t. 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 chopped fresh chives

1/2 cup crushed cornflake cereal

1/2 cup crushed French fried onions

2 T. melted butter

1/4 t. freshly ground black pepper

Preheat oven to 350 degrees. Cut squash into 1/4 inch thick slices. Place in a Dutch oven. Add onion, 1 tsp. salt and water to cover. Bring to a boil over medium high heat and cook 5 minutes, drain well.  Pat squash dry with paper towels.

Stir together grated carrots, next three ingredients and remaining 1/2 t. salt in a large bowl. Fold in squash mixture. Spoon into a lightly greased 2 quart oval baking dish. Bake for 25 minutes until bubbly. Remove from oven.

Stir together cornflakes and next three ingredients in a small bowl. Sprinkle over squash mixture. Return to oven for 5 - 7 more minutes until golden brown. Let stand 10 minutes before serving.