Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 lb. crookneck or zucchini squash, sliced 3/8-inch thick (7 c.), 1/4 c. chopped onions, 1 (10 3/4 oz.) can condensed cream of mushroom soup, 1 c. dairy sour cream (fat-free) and 1 c. shredded carrot, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Cook squash with onion in boiling salted water.
Drain well. Combine soup and sour cream; stir in carrot.
Fold in drained squash and onion.
Melt butter or margarine, toss with stuffing mix.
Spread half the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350Β° until heated through, 25 to 30 minutes.
Serves 6.
π· Perfect Pairings
Complete your meal with these
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