1 (10 ounce) package yellow sweet potatoes
1 (4 ounce) can diced celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 cup chopped celery
2 (10.75 ounce) cans condensed cream of chicken soup
1 (10 ounce) package frozen orange juice concentrate
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large 9x13 inch baking dish.
Place yellow sweet potatoes in baking dish. Spread half of the potato mixture over the sweet potatoes. Cover with half of the onion mixture. Brush with half of the green bell pepper. Spread half of the celery mixture over the sweet potatoes. Spread half of the yellow squash over the yellow sweet potatoes. Sprinkle half of the celery mixture over the yellow sweet potatoes, and sprinkle with half of the green pepper. Sprinkle with half of the lemon zest. Cover with half of the orange juice concentrate. Brush with remaining half of the lemon zest.
Bake uncovered in preheated oven for about 30 minutes, or until bubbly. Cool completely.
Drizzle with fresh lemon juice and butter.
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