Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. summer or zucchini squash, sliced (about 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. A comforting dish that warms the soul.
π¨βπ³ Instructions
In saucepan, cook sliced squash and onion in boiling water for 5 minutes; drain.
Combine soup, sour cream and carrots.
Fold in drained squash and onion.
Combine stuffing mix and margarine. Spread half in bottom of a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetables on top and sprinkle remaining stuffing mixture over vegetables.
Bake in a 350Β° oven for 25 to 30 minutes.
Serves 6 to 8.
π· Perfect Pairings
Complete your meal with these
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