| | Directions | | Cut squash and zucchini into 1/4 in. thick slices and put into a large pot. Add onion and salt and water to cover. Bring to a boil and cook 5 minutes, drain well. Stir together carrots, chicken soup, sour cream water chestnuts and 1/2 tsp salt, fold in squash mixture. Stir together stuffing and 1/2 cup butter and spoon half of stuffing mix into bottom of 9x13 baking dish. Spoon squash mixture over stuffing mix and top with remaining stuffing mix. Bake at 350° for 30 minutes. May need to shield with tin foil to prevent excessive browning. |
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| Ingredients | | - |  | 1 1/2 pounds yellow squash |
| - | | 1 pound zucchini |
| - | | 1 sweet onion chopped (small) |
| - | | 1 1/2 teaspoons salt |
| - | | 1 cup grated carrots |
| - | | 1 can cream of chicken soup |
| - | | 8 ounces Sour Cream |
| - | | 1 can chopped water chestnuts drained (8 ounce can) |
| - | | 1 package herb-seasoned stuffing mix (8 ounce package) |
| - | | 1/2 cup Butter melted |
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