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Summer Squash Casserole

Chef.at.Home's picture
Ingredients
  Crookneck/Zucchini squash 2 Pound, sliced 3/4 inch thick
  Chopped onion 1⁄4 Cup (4 tbs)
  Condensed cream of chicken soup 10 3⁄4 Ounce (1 Can)
  Dairy sour cream 1 Cup (16 tbs)
  Shredded carrot 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Herb-seasoned stuffing mix 4 Ounce (1/2 Of An 8-Ounce Package Or 2 Cups)
Directions

Cook summer squash with onion in boiling salted water as directed above.
Drain well.
Combine soup and sour cream; stir in carrot.
Fold in drained squash and onion.
Melt butter or margarine; toss with stuffing mix.
Spread half the stuffing mixture in a 12x7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350° till heated through, 25 to 30 minutes

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer
Ingredient: 
Vegetable

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