Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. squash, sliced (6 c.), 1/4 c. chopped onion, 1 can cream of chicken soup, 1/2 c. melted butter and 1 c. sour cream, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π¨βπ³ Instructions
Cook squash and onion in salt water for 5 minutes; drain. Combine soup and sour cream; stir in carrots.
Fold squash and onion in.
Combine stuffing mix and butter; spread 1/2 in bottom of a 12 x 7 x 2-inch dish.
Spoon vegetables on top.
Sprinkle with remaining stuffing over vegetables.
Bake at 350Β° for 25 to 30 minutes until heated through.
π· Perfect Pairings
Complete your meal with these
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