Squash Casserole II

Name: Squash Casserole II
Ingredients: 1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced; 1 onion, thinly sliced; 1 carrot, grated; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (8 ounce) container sour cream; 1 cup butter; 7 1/2 ounces herbed dry bread stuffing mix

7 ingredients

9 steps

Ingredients

1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
1 onion, thinly sliced
1 carrot, grated
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
1 cup butter
7 1/2 ounces herbed dry bread stuffing mix

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

Cook squash and onions in boiling salted water until tender.
3

Drain and mash them with 1/2 cup butter or margarine.
4

Stir in sour cream, grated carrot and cream of chicken soup.
5

Set aside.
6

Melt remaining 1/2 cup butter and stir it into the stuffing mix.
7

Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan.
8

Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
9

Bake for 30 minutes, until golden brown and bubbly.