Summer squash casserole

Summer squash casserole

Ingredients/Components

• sour cream - 1 c
• melted butter - 1/2 c
• shredded carrots - 1 c
• can cream of chicken soup - 1 item
• stuffing - 8 oz
• yellow summer squash, peeled - 2 lb

How to make summer squash casserole:

Peel and slice squash. Cook in boiling water for 5 minutes. Drain; put aside. Combine soup and sour cream and stir in carrots; fold in squash.

In a separate bowl, combine butter and stuffing. Spread 1/2 in bottom of 9 x 13-inch pan. Add squash mixture. Top with rest of stuffing. Bake at 350° for 25 to 30 minutes.

Recipe categories: Squash, Vegetables, Casseroles.