Summer Squash Casserole

7 ingredients
6 steps

Ingredients

  • 2 lb. sliced squash (6 c.)
  • 1/4 c. chopped onion
  • 1 can cream of chicken soup
  • 1 c. sour cream
  • 1 c. shredded carrots
  • 1 (8 oz.) pkg. herb stuffing mix
  • 1/2 c. melted butter or margarine

Directions

  1. 1
    Cook squash and onion in boiling salted water for 5 minutes. Drain.
  2. 2
    Combine with sour cream and soup.
  3. 3
    Stir in carrots. Spread 1/2 stuffing mix in bottom of a 12 x 7 1/2 x 2-inch baking dish.
  4. 4
    Spoon vegetable mix atop.
  5. 5
    Sprinkle remaining stuffing over vegetables.
  6. 6
    Bake at 350° for 25 to 30 minutes.

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