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Summer Squash Casserole 18 Recipe
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Ingredients
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
Directions
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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