Squash Casserole

Name: Squash Casserole
Ingredients: 5 or 6 yellow squash, cut in slices or 2 (10 oz.) pkg. frozen, sliced; 1 can cream of chicken soup; 1 c. sour cream; 1 small onion, finely chopped; 1 carrot, grated (optional); 2 c. herb-seasoned or corn bread stuffing mix, divided

6 ingredients

3 steps

Ingredients

5 or 6 yellow squash, cut in slices or 2 (10 oz.) pkg. frozen, sliced
1 can cream of chicken soup
1 c. sour cream
1 small onion, finely chopped
1 carrot, grated (optional)
2 c. herb-seasoned or corn bread stuffing mix, divided

Directions

1

Boil the fresh squash in salted water until tender; drain. If using frozen squash, cook according to package and drain. Combine squash with butter, soup, sour cream, onion, carrot and 1 cup stuffing.
2

Pour into a greased 1 1/2-quart casserole and top with remaining stuffing.
3

Bake at 350° for 30 to 40 minutes.