Summer Squash Casserole

7 ingredients
6 steps

Ingredients

  • 2 lb. yellow or zucchini squash, sliced 3/8-inch thick (approximately 7 c.)
  • 1/4 c. chopped onion
  • 1 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 an 8 oz. bag)

Directions

  1. 1
    Cook squash with onion in boiling water (salted) about 5 minutes.
  2. 2
    Drain well.
  3. 3
    Combine soup and sour cream.
  4. 4
    Stir in carrot.
  5. 5
    Fold in drained squash and onion.
  6. 6
    Melt butter or margarine; toss with stuffing mix.

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