Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. yellow squash, sliced about 6 c., 1/4 c. chopped onions, 1 can cream of chicken soup, 1 c. sour cream and 1 c. shredded carrots, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Cook squash and onions about 5 minutes, drain.
Combine soup, sour cream and stir in carrots.
Fold in drained squash and onion. Combine stuffing mix and butter.
Spread 1/2 the stuffing mix in bottom of 12 x 7 x 2-inch baking dish.
Spoon vegetable and soup mixture over this.
Sprinkle the remaining stuffing mix over the vegetable mixture.
Bake at 350Β° for 30 or 35 minutes.
Makes 6 servings.
(You may find you only need half of the 8 ounce stuffing mix.)
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment