Summer squash casserole
Summer squash casserole
Ingredients/Components
- pkg - 8 oz
- sour cream - 1 (8
- butter or margarine, melted - 1/2 c
- shredded carrots - 1 c
- chopped onion - 1/4 c
- can cream of chicken soup - 1 item
- yellow summer squash - 6 c
How to make summer squash casserole:
You may use 2 pints canned yellow squash, drained.In saucepan, cook the sliced squash, add onion in boiling salted water for 5 minutes. If canned squash are used, just add onion to drained squash. Combine the cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing and melted butter. Spoon half of stuffing in bottom of 13 x 9-inch baking dish. Spoon vegetable mixture over stuffing. Top with remaining stuffing. Bake at 350° for 25 to 30 minutes.
Recipe categories: Squash, Vegetables, Casseroles.
Rating:
Related ingredients:
sugar, eggs, milk, sour cream, salt
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