Side Dishes:

Summer Squash Casserole

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Ingredients

2 pounds yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can (10-3/4 ounces) cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot (for color)
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup butter or margarine, melted

Instructions

Cook squash and onion for 5 minutes; drain. Combine soup and sour cream and stir in carrot. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Mix all ingredients together and put into a greased 12x7-1/2-2-inch baking pan or dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes. Note: Zucchini squash may be substituted for yellow squash.

Marjorie Carlson
Cambridge