Summer squash casserole
Summer squash casserole
Ingredients/Components
- pkg - 1 oz
- sour cream - 1 c
- margarine - 1/2 c
- shredded carrots - 1 c
- chopped onion - 1/4 c
- cream of chicken soup - 1 c
- zucchini or yellow squash - 6 c
How to make summer squash casserole:
Cook cut up squares and onion in boiling water for 5 to 8 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in onions and zucchini. Combine with margarine. Grease casserole and spread 1/2 of stuffing mix on bottom of a 7 x 12-inch pan. Spoon vegetable mixture over this. Sprinkle rest of stuffing mix on top. Bake at 350° for 25 to 30 minutes or hot throughout.Recipe categories: Squash, Vegetables, Casseroles.
Rating:
Related ingredients:
eggs, pkg, bisquick, cooked squash, cooked squash, drained, grated squash, sliced yellow summer squash, squash, cooked and mashed, uncooked eggplant
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