Summer Squash Casserole
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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
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.
Zucchini squash may be substituted for yellow squash.