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Summer Squash Casserole
Ingredients:
2 lbs.crookneck or zucchini squash, sliced 3/8" thick
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1/4 c. butter
2 c. herb-seasoned stuffing mix
2 lbs.crookneck or zucchini squash, sliced 3/8" thick
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 c. sour cream
1 c. shredded carrot
1/4 c. butter
2 c. herb-seasoned stuffing mix
photo credit : Jill Myers
Directions:
Cook squash weith onion in boiling salted water 5 to 10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half the stuffing mixture in a 12x7 1/2x2" baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 till heated through, 25 to 30 minutes.
Makes 6-8 Servings
Prep Time: 15 min
Cook Time: 35 min
Cook squash weith onion in boiling salted water 5 to 10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half the stuffing mixture in a 12x7 1/2x2" baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 till heated through, 25 to 30 minutes.
Makes 6-8 Servings
Prep Time: 15 min
Cook Time: 35 min
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