Summer Squash Casserole
|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)|
Cook summer squash with onion in boiling salted water as directed above.
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