Summer Squash Casserole 19 Recipe

  • 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
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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