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Summer Squash Casserole 18 - Recipe

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Cook squash and onion in bowling water for 5 minutes. Drain and set aside. Combine chicken soup and sour cream, stir in carrots and fold in drained squash and onions. In a separate bowl, combine stuffing mix and margarine. Spread 1/2 of stuffing mix in bottom of baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake at 350° for 25-30 minutes or until heated.
-6 cups sliced yellow summer squash
-1/4 cup chopped onions
-1 can cream of chicken soup
-1 cup sour cream
-1 cup shredded carrots
-1 package herb seasoned stuffing (8 ounce pkg)
-1/2 cup margarine, melted