Carrot-squash casserole
Carrot-squash casserole
Ingredients/Components
- yellow summer squash - 2 lb
- chopped onion - 1/4 c
- can cream of chicken soup - 1 item
- sour cream - 1 c
- shredded carrots - 1 c
- pkg - 1 oz
- melted butter - 1/2 c
How to make carrot-squash casserole:
Slice squash. Cook onion and squash in salted boiling water for 5 minutes. Drain. Combine soup, sour cream and carrots. Fold squash and onion mixture into soup. Combine stuffing and butter. Spread half of stuffing mix into a 12 x 7 x 2-inch baking dish. Spoon vegetable mix on top. Layer remainder of stuffing. Bake at 350° for 25 to 30 minutes. Serves 6.Recipe categories: Side dish, Carrots, Casseroles.
Rating:
Related ingredients:
oil, mushrooms, medium head cauliflower, mashed sweet potatoes, bacon slices, large cabbage, lean bacon, can hominy, vanilla pudding and pie filling mix, head iceberg lettuce, sliced
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