Creamy Squash Casserole
|Summer squash||1 Pound, cut into 1/4-inch slices|
|Zucchini||1 Pound, cut into 1/4-inch slices|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Herb seasoned stuffing mix||2 Cup (32 tbs)|
|Condensed cream of chicken soup||10 3⁄4 Ounce (1 Can)|
|Shredded carrots||1 Cup (16 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
In 10-inch square casserole, combine summer squash, zucchini and onion.
Microwave at High for 7 to 8 minutes, or until vegetables are tender-crisp, stirring twice.
Place butter in small mixing bowl.
Microwave at High for 1 1/4 to 1 1/2 minutes, or until butter melts.
Stir in stuffing mix until moistened.
In small mixing bowl, blend soup, carrots, sour cream, salt and pepper.
Stir into squash and onion mixture.
Sprinkle evenly with stuffing mixture.
Reduce power to 70% (Medium High).
Microwave, uncovered, for 12 to 18 minutes, or until hot and bubbly, rotating casserole once.