Summer squash casserole

Summer squash casserole

Ingredients/Components

• pkg - 2 oz
• sour cream - 1 c
• shredded carrots - 1 c
• chopped onion - 1 item
• can condensed cream of chicken soup - 1 item
• cube butter or margarine, melted - 1 item
• sliced zucchini with peel - 6 c
• enough water to make crumbly - 1 item

How to make summer squash casserole:

Mix stuffing, butter and water. Divide in half. Parboil squash and onion in salted water for 5 minutes. Drain. Mix soup and sour cream to carrots. Add the squash and onion. Spread half the stuffing in a greased 9 x 13-inch baking dish. Spoon vegetable mixture on top. Sprinkle the other half of the stuffing mix over this. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.

Recipe categories: Squash, Vegetables, Casseroles.