My favorite squash casserole
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Yellow summer squash; sliced |
| ¼ | cup | Chopped onion |
| 1 | can | (10.75-oz) cream of chicken soup |
| 1 | cup | Sour cream |
| 1 | cup | Shredded carrots |
| 1 | pack | (8-oz) herb seasoned stuffing mix |
| ½ | cup | Margarine; melted |
Directions
In a saucepan cook squash and onion in boiling salted water for 5 minutes.
Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash. Combine stuffing mix and margarine. Spread half of stuffing mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top.
Sprinkle remaining stuffing over vegetables. Bake at 350ø for 25 to 30 minutes. Yield: 6 to 8 servings.
SUNNY HAWK (MRS. BOYCE)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .