Summer squash casserole

Summer squash casserole



  • approximately 6 c - 2 lb
  • can cream of chicken soup - 1 item
  • shredded carrots - 1 c
  • melted margarine - 1/2 c
  • chopped onion - 1/4 c
  • sour cream - 1 c
  • pkg - 1 oz

How to make summer squash casserole:

Cook squash and onion in boiling water until tender, drain well. Combine soup and sour cream, stir in carrots. Mix stuffing and margarine in separate bowl. Fold squash mixture into soup mixture. Pour 1/2 stuffing mixture into 13 x 9 x 2-inch pan. Spoon vegetable mixture over top. Sprinkle remaining stuffing mixture over top. Bake at 350° for 30 minutes.

Recipe categories: Squash, Vegetables, Casseroles.

Summer squash casserole
Average rating: 3 of 5, total votes: 3
Cook. Time: PT1H10M
Total Time: PT1H10M

Cause of complaint:

Related ingredients:
sugar, milk, sour cream, eggs, beaten
You may be interested in these recipes: