Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. yellow sumer squash or zucchini, sliced (6 c.), 1/4 c. chopped onion, 1 can condensed cream of chicken soup, 1 c. dairy sour cream and 1 c. shredded carrot, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrot.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350Β° oven for 25 to 30 minutes or until heated through.
π· Perfect Pairings
Complete your meal with these
/ultimate-frozen-strawberry-margarita-beauty_1923-1-21d9d43c85574351b054e0908410b86e.jpg)
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment