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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
Makes 6 servings.
From SusanIN
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