Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. zucchini or yellow squash or both (about 7 c.); 1/4 c. chopped onion; 1 (10 3/4 oz.) can cream of chicken soup; 1 (8 oz.) carton sour cream; 1 c. shredded carrots; 2 c. Pepperidge Farm herb seasoned stuffing mix; 1/4 c. margarine or butter, melted

7 ingredients

6 steps

Ingredients

2 lb. zucchini or yellow squash or both (about 7 c.)
1/4 c. chopped onion
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 c. shredded carrots
2 c. Pepperidge Farm herb seasoned stuffing mix
1/4 c. margarine or butter, melted

Directions

1

Slice squash into 3/8-inch thick slices.
2

In a large pan, cook squash and onion in salted boiling water for 5 to 10 minutes or until crisp-tender.
3

In a large bowl, mix soup, sour cream and carrots.
4

Fold in squash (drained).
5

Toss stuffing mix with melted butter and spread 1/2 on bottom of a 12 x 7 x 2-inch baking dish. Spoon squash mixture on top of this and sprinkle rest of stuffing mix on top.
6

Bake at 350° for 25 to 30 minutes.