Baked Summer Squash
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Herb stuffing mix||6 Ounce (1 Package)|
|Summer squash/Zucchini||2 Pound, sliced (Not Too, Thin)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Carrots||1 Cup (16 tbs), shredded|
|Cream of chicken soup||1 Can (10 oz)|
|Sour cream||1 Cup (16 tbs)|
Pour melted butter or margarine over stuffing mix; toss well.
Cook squash and onion together in small amount of water for 5 minutes; mix in carrots.
Season with salt.
Combine soup and sour cream; mix with vegetables.
Line 9 x 13-inch casserole dish with 1/2 of the stuffing mixture.
Add vegetable mixture.
Cover with remaining stuffing mixture.
Bake at 350 degrees for 25 minutes, or until brown.