Carrot-Squash Bake
Carrot-Squash Bake is an moderately easy dinner. Made with 7 c. sliced crookneck squash or zucchini (about 1 3/4 lb.), 1 medium onion, chopped (1/2 c.), 1 (10 3/4 oz.) can condensed cream of chicken soup, 1 (8 oz.) carton dairy sour cream and 1 c. shredded carrots, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
In a saucepan, cook squash or zucchini and onion in 2 cups boiling water and 1/2 teaspoon salt, uncovered, for 5 minutes; stir once.
Drain.
In a bowl, combine soup, sour cream and carrots.
Fold in squash mixture.
Combine stuffing mix and butter or margarine.
Sprinkle 2/3 of the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing mixture around edges of dish.
Bake, uncovered, in a 350Β° oven 30 to 35 minutes.
Serves 12.
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