Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. yellow summer squash, sliced (6 c.), 1/4 c. chopped onion, 1 can condensed cream of chicken soup, 1 c. sour cream and 1/2 c. butter, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π¨βπ³ Instructions
Cook squash and onion in boiling water for 5 minutes.
Drain. In a mixing bowl, combine soup and sour cream.
Stir in carrots. Fold in squash and onion.
Combine stuffing mix and butter and spread in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetables on top.
Sprinkle remaining stuffing over vegetables. Bake at 350Β° for 25 to 30 minutes.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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