Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. yellow summer squash, sliced (6 c.), 1 c. sour cream, 1 c. shredded carrot, 1/2 c. butter or margarine and 1/4 c. chopped onion, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In 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 in bottom of a 9 x 13-inch baking dish.
Spoon vegetables mixture on top.
Sprinkle remaining stuffing mix over vegetables.
Bake in 350Β° oven for 25 to 30 minutes, or until browned.
π· Perfect Pairings
Complete your meal with these
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