Squash casserole
Squash casserole
Ingredients/Components
- carton sour cream - 1 oz
- shredded carrots - 1 c
- chopped onion - 1/4 c
- can cream of chicken soup - 1 3/4
- margarine or butter, melted - 1/4 c
- Pepperidge Farm herb seasoned stuffing mix - 2 c
- zucchini or yellow squash or both about 7 c - 2 lb
How to make squash casserole:
Slice squash into 3/8-inch thick slices. In a large pan, cook squash and onion in salted boiling water for 5 to 10 minutes or until crisp-tender. In a large bowl, mix soup, sour cream and carrots. Fold in squash (drained). Toss stuffing mix with melted butter and spread 1/2 on bottom of a 12 x 7 x 2-inch baking dish. Spoon squash mixture on top of this and sprinkle rest of stuffing mix on top. Bake at 350° for 25 to 30 minutes.Recipe categories: Squash, Side dish, Casseroles.
Rating:
Related ingredients:
sugar, eggs, pkg, sour cream, salt, melted butter, grated cheddar cheese
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