Summer Squash Casserole 20 Recipe

  • 1 yellow summer squash sliced (2 lbs 6 cups )
  • 1/4 chopped onion
  • 1 cream of chicken soup (10.5 oz. can)
  • 1 sour cream
  • 1 shredded carrots
  • 1 herb stuffing mix (8 ounce pkg)
  • 1/2 margarine, melted
In saucepan, cook sliced squash and chopped onion in boiling salted water about 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread half stuffing mix in bottom of 12" x 8" baking dish. Spoon vegetable mixture on top. Sprinkle rest of stuffing mixture over vegetables. Bake at 350° for 25 to 30 minutes.
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