Yield: 7 servings
|6 cups||Summer squash -- sliced|
|¼ cup||Onion -- chopped|
|1 can||Cream of chicken soup|
|1 cup||Sour cream|
|1 cup||Carrots -- shredded|
|1 pack||8-oz herb-seasoned stuffing|
|½ cup||Margarine -- melted|
Cook summer squash and onion in boiling water for 5 minutes. Drain and set aside. Combine chicken soup and sour cream. Stir in carrots.
Fold in drained squash and onion. In a separate bowl combine stuffing mix and margarine. Spread ½ stuffing mix in bottom of 8" x 12" baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake at 350°F for 25-30 minutes or until heated.
Source: " Favorite Recipes from Quilters" by Louise Stoltzfus Recipe By : Carole M. Mackie