2/3cupdry white breadtorn or chopped into 1-inch pieces
2tablespoonsbuttermelted
Instructions
Preheat the oven to 350°F.
In a medium saucepan, bring about 4 cups of water to a boil. Add the carrots. Reduce the heat, cover, and simmer for 6 minutes. Add the squash, zucchini, and onion. Continue simmering uncovered for 3-4 minutes or until carrots are tender-crisp. Drain and transfer to a large bowl.
In another bowl, whisk together the soup, sour cream, salt, and pepper until well blended. Pour the mixture over the vegetables and mix well.
Transfer to a 2-quart baking dish, cover with foil, and bake for 30 minutes.
In a medium bowl, combine the cornbread and torn white bread. Drizzle with butter and gently toss to coat.
Remove the foil from the baking dish. Top the vegetables with the cornbread mixture and continue baking for 5 minutes.