Squash And Stuffing Casserole

Name: Squash And Stuffing Casserole
Ingredients: 3 lb. summer squash, coarsely chopped; 1 medium onion, chopped; salt to taste; 1 can cream of chicken soup; 2 carrots, shredded; 1 c. milk; 2 eggs, beaten; 1 c. sour cream; 1/2 c. melted butter; 2 c. herb seasoned stuffing mix

10 ingredients

9 steps

Ingredients

3 lb. summer squash, coarsely chopped
1 medium onion, chopped
salt to taste
1 can cream of chicken soup
2 carrots, shredded
1 c. milk
2 eggs, beaten
1 c. sour cream
1/2 c. melted butter
2 c. herb seasoned stuffing mix

Directions

1

Cook squash and onion in small amount of lightly salted water in saucepan until squash is tender; drain.
2

Add soup, carrots, milk, eggs and sour cream; mix well.
3

Mix butter and stuffing mix in small bowl; reserve 1/2 cup mixture.
4

Add remaining stuffing mixture to squash; mix well.
5

Spoon into greased 9 x 13-inch casserole.
6

Sprinkle with reserved stuffing mixture.
7

Bake at 350° for 45 minutes or until golden brown.
8

Yield:
9

10 servings.