Summer Squash Casserole

8 ingredients
3 steps

Ingredients

  • 2 lb. squash, cooked and mashed
  • 2 carrots, grated
  • 1 green pepper (2 inch squares)
  • 1/2 c. melted butter
  • 1 (8 oz.) pkg. Pepperidge Farm herb stuffing
  • 1 small chopped onion
  • 1 (8 oz.) sour cream
  • 1 can cream of chicken soup

Directions

  1. 1
    Mix squash, onion, carrots, sour cream, green pepper and soup. Separately mix butter and stuffing, adding water to desired moistness.
  2. 2
    In casserole dish put half of stuffing on bottom, squash mixture and half of stuffing on top.
  3. 3
    Bake for 30 minutes at 350°.

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