Summer Squash Casserole(Serves 6)
Summer Squash Casserole(Serves 6) is an moderately easy dinner. Made with 2 lb. crookneck or zucchini squash, sliced 3/4 inch thick (7 c.), 1/4 c. chopped onion, 1 (10 3/4 oz.) can cream of chicken soup, 1 c. dairy sour cream and 1 c. shredded carrot, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
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 oleo; toss with stuffing mix. Spread half the mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top.
Sprinkle with remaining stuffing mixture.
Bake at 350Β° until heated through; 25 to 30 minutes.
π· Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment