Squash Casserole
Squash Casserole is an moderately easy dinner. Made with 2 lb. or 6 c. yellow squash, 1/4 c. sliced onion, 1 can cream of chicken soup, 8 oz. carton sour cream and 1 c. shredded carrots, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Cook squash and onion in a little water for 5 minutes.
Drain. Mix chicken soup and sour cream and stir in carrots.
Fold in drained squash and onions.
Combine stuffing mix and margarine. Spread half of mixture into 12 x 7 1/2 x 2-inch baking dish. Spoon in vegetable mixture; sprinkle remaining stuffing mixture over vegetables.
Bake at 350Β° for 25 to 30 minutes.
Serves 12 to 14.
Makes two small casseroles.
One may be frozen for later use.
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