You are here

Summer Squash Casserole With Sour Cream

Veggie.Lover's picture
Ingredients
  Crookneck/Zucchini squash 2 Pound, sliced 3/8 inch thick to make 7 cups
  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 2 Cup (32 tbs)
Directions

Cook summer squash with onion in boiling salted water.
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 1/2x2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle with remaining stuffing mixture.
Bake at 350° till heated through, 25 to 30 minutes.
Microwave cooking directions: Combine squash and onion in a 12x7 1/2x2-inch nonmetal baking dish.
Add 1/4 cup water.
Cover and cook in countertop microwave oven till squash is crisp-tender, about 15 minutes; stir every 3 minutes.
Drain well.
Combine soup and sour cream; stir in carrot.
Fold in squash and onion.
In nonmetal bowl micro-melt butter about 30 seconds.
Stir in stuffing mix.
Spread half the stuffing mixture in same nonmetal baking dish.
Microcook, uncovered, till heated through, about 7 minutes; give dish a half-turn after 4 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Side Dish
Method: 
Baked
Interest: 
Summer, Healthy
Restriction: 
Vegetarian
Ingredient: 
Squash

Rate It

Your rating: None
4.05
Average: 4.1 (17 votes)