Summer Squash

Name: Summer Squash
Ingredients: 2 lb. squash (6 c.; I use yellow and zucchini squash); 1/4 c. chopped onion; 1 can condensed cream of chicken soup; 1 to 1 1/2 c. sour cream; 1 c. shredded carrots; 1 (8 oz.) pkg. herb seasoned stuffing mix; 1/2 c. margarine or softened butter

7 ingredients

7 steps

Ingredients

2 lb. squash (6 c.; I use yellow and zucchini squash)
1/4 c. chopped onion
1 can condensed cream of chicken soup
1 to 1 1/2 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. margarine or softened butter

Directions

1

In saucepan, cook sliced squash and chopped onion in boiling water for 5 minutes.
2

Drain.
3

Combine stuffing mix and butter. Spread 1/2 of stuffing mixture over bottom of a 12 x 7 1/2 x 2-inch baking dish.
4

Mix rest of ingredients with squash and onion; spread this on top of the stuffing.
5

Sprinkle remaining stuffing over vegetables.
6

Bake at 350° for 25 to 30 minutes or until heated through.
7

Serves 6 to 10.