Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 6 c. yellow squash, sliced (2 lb.), 1/4 c. chopped onion, 1 can condensed cream of chicken soup, 1 c. dairy sour cream and 1 c. shredded carrots, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes; drain.
Combine soup and sour cream.
Stir in shredded carrots.
Fold in drained squash and onions.
Combine stuffing mix and margarine.
Spread half of stuffing mix in bottom of
12 x 7 1/2 x 2-inch baking dish (or something similar).
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350Β° oven for 30 minutes or until heated through.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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