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Summer Squash Casserole Recipe

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Squash Casserole With Shredded Carrots

Squash Casserole With Shredded Carrots

Diana Rattray
You can use zucchini or yellow summer squash to make this squash casserole.

Cook Time: 40 minutes

Ingredients:

  • 2 pounds squash thickly sliced (7 cups)
  • 1/4 cup chopped onion
  • 1 10 3/4 ounce can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1/4 cup butter
  • 2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)

Preparation:

Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Makes 6 servings.
From SusanIN

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5 out of 5 5 out of 5
Summer Squash CasseroleMay 12, 2009By Dottie2754
"I had to skip the onions because my husband gets gas if he eats them. I didn't have a can of soup, so I just made a cup of cream sauce. I used regular stove top stuffing. It turned out real good. Thanks"

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