Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. yellow squash, sliced (6 c.), 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. Bursting with flavor in every bite.
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrots.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop.
Sprinkle remaining stuffing over vegetables.
Bake in 350Β° oven for 25 to 30 minutes or until heated through.
Makes 6 servings.
π· Perfect Pairings
Complete your meal with these
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