Summer Squash Casserole 18 Recipe

  • 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
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.
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