Summer squash casserole
Summer squash casserole
Ingredients/Components
- pkg - 1 oz
- butter or margarine - 1/2 c
- dairy sour cream - 1 c
- shredded carrots - 1 c
- chopped onion - 1/4 c
- can condensed cream of chicken soup - 1 item
- yellow squash, sliced 6 c - 2 lb
How to make summer squash casserole:
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 25 to 30 minutes or until heated through. Makes 6 servings.Recipe categories: Squash, Vegetables, Casseroles.
Rating:
Related ingredients:
large eggs, squash, sliced, yellow squash, yellow squash, sliced about 6 c, crookneck squash, to 15 squash, to 8 squash, cooked yellow squash salt and onion to taste
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