12 August, 2014
Summer Squash Casserole
6 cups summer squash, sliced
¼ cup chopped onion
1 can condensed cream of chicken soup,
1 cup sour cream
1 cup shredded carrots
8 ounces herb-seasoned stuffing mix
1 cup butter, melted
Preheat oven to 350°
In a large saucepan, boil squash and onion for 5 minutes and drain. In the pan, combine chicken soup and sour cream. Stir in carrots. Fold in squash and onions.
In a small bowl, combine stuffing mix and melted butter. Stir until all the butter is absorbed into the stuffing.
Use a 12ʺ x 7ʺ casserole dish. Put half of stuffing on bottom of dish, then the squash mixture, then top with the remaining stuffing.
Bake for 25 – 30 minutes.