Summer squash casserole

Yield: 7 servings

Measure Ingredient
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

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