Squash-carrot casserole

Yield: 6 -8

Measure Ingredient
6 cups Yellow squash sliced
½ Onion chopped
½ teaspoon Salt
½ cup Margarine melted
1 pack (8 oz) stuffing mix
1 can (10 3/4 oz.) cream of chicken soup
½ cup Sour cream
1 cup Grated carrots

Heat oven to 350 degrees. Grease 2 qt casserole. Cook squash and onions in small amount of salted water about 5 minutes. Combine margarine and stuffing mix. Drain squash and onion; add soup and sour cream, fold in carrots. In prepared casserole dish place alternate layers of stuffing mix and squash mixture, beginning and ending with stuffing mix. Bake 25 minutes. Posted to TNT - Prodigy's Recipe Exchange Newsletter by katiescarlett1@... (L J G) on Jul 18, 1997

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