Summer Squash Bake
Summer Squash Bake is an moderately easy dinner. Made with 2 lb. crookneck or zucchini squash, sliced, 1/4 c. chopped onion, 1 (10 3/4 oz.) can cream of chicken soup, 1 c. sour cream and 1 c. shredded carrots, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Cook squash and onion in small amount of boiling, salted water 5 to 10 minutes.
Drain.
In bowl combine soup, sour cream and carrots.
Fold in squash and onion.
In large mixing bowl, toss melted butter with stuffing mix.
Spread 1/2 of this mixture into 9 x 12-inch pan.
Spoon vegetable mixture atop stuffing.
Sprinkle remaining stuffing over top.
Bake at 350Β° to heat through (about 20 minutes).
π· Perfect Pairings
Complete your meal with these
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