Summer Squash Casserole

7 ingredients
7 steps

Ingredients

  • 2 lb. or 6 c. sliced or cubed squash
  • 1/2 c. chopped onion
  • 2 cans cream of chicken soup
  • 2 c. sour cream
  • 1 c. shredded carrots
  • 1 small pkg. Pepperidge Farm dressing
  • 1 c. butter, melted

Directions

  1. 1
    Cook squash and onion.
  2. 2
    Drain.
  3. 3
    Cool 5 minutes.
  4. 4
    Combine sour cream, soup and carrots, then fold in squash and onion.
  5. 5
    Combine stuffing and butter.
  6. 6
    Put squash mixture in baking dish and cover with stuffing.
  7. 7
    Bake at 350° for 30 minutes.

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