Summer Squash Casserole

7 ingredients
4 steps

Ingredients

  • 2 lb. crookneck or zucchini squash
  • 1/4 c. chopped onion
  • 1 (10 1/2 oz.) can condensed cream of chicken soup
  • 1 c. dairy sour cream
  • 1 c. shredded carrot
  • 1/4 c. butter or margarine
  • 2 c. herb seasoned stuffing mix (about 1/2 of 8 oz. pkg.)

Directions

  1. 1
    Cook squash with onion in boiling salted water until tender-crisp.
  2. 2
    Drain well.
  3. 3
    Combine soup, sour cream and stir in carrot.
  4. 4
    Fold in drained squash and onion.

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