Summer squash casserole
Summer squash casserole
Ingredients/Components
- pkg - 1 oz
- sour cream - 1 c
- melted margarine - 1/2 c
- shredded carrots - 1 c
- can cream of chicken soup - 1 item
- onion, chopped - 1/4 c
- zucchini, sliced - 1 c
- red pepper strips - 1/2 c
- yellow squash, sliced 1/4-inch thick - 5 c
How to make summer squash casserole:
Steam squash and onion for about 5 minutes. Combine soup (undiluted) and sour cream. To the soup, add carrots, squash and onion. In a separate bowl, combine margarine and stuffing mix; spread half of the stuffing mix in a greased 8 x 12-inch pan. Next, spoon the vegetable and soup mixture on top. Cover with remaining stuffing mix. Bake at 350° for 30 minutes, or until bubbly and heated through.Recipe categories: Squash, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, pkg, milk, sour cream, flour, butter, carton sour cream, biscuit mix
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