Serves: 6 Ingredients: 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 Preparation: Preheat oven to 350° In a large saucepan, boil squash and onion for 5 minutes and drain. In
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Serves: 4-6 Ingredients: 4 cups yellow squash, sliced into medallions 1/2 cup chopped Vidalia onion 1 sleeve Ritz crackers 1 cup shredded Cheddar cheese 2 eggs, beaten ¾ cup milk ¼ cup butter, melted 1 teaspoon salt ground black pepper to taste 2 Tablespoons butter Preparation: Preheat oven to 350° Put squash, onion, and about
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