Summer squash casserole

7 servings

Ingredients

QuantityIngredient
6cupsSummer squash -- sliced
¼cupOnion -- chopped
1canCream of chicken soup
1cupSour cream
1cupCarrots -- shredded
1pack8-oz herb-seasoned stuffing
½cupMargarine -- melted

Directions

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