Vegetable Casserole

Name: Vegetable Casserole
Ingredients: 1 c. thinly sliced yellow squash; 1 c. thinly sliced zucchini squash; 1 c. sliced mushrooms; 1/2 c. chopped celery; 1/4 c. chopped onion; 1/2 stick margarine; 1 can cream of chicken soup; 1 c. sour cream; 1 c. raw, shredded carrot; 8 oz. pkg. herb-seasoned stuffing mix; 1 stick melted butter or margarine

11 ingredients

8 steps

Ingredients

1 c. thinly sliced yellow squash
1 c. thinly sliced zucchini squash
1 c. sliced mushrooms
1/2 c. chopped celery
1/4 c. chopped onion
1/2 stick margarine
1 can cream of chicken soup
1 c. sour cream
1 c. raw, shredded carrot
8 oz. pkg. herb-seasoned stuffing mix
1 stick melted butter or margarine

Directions

1

Saute first five vegetables in 1/2 stick margarine.
2

Combine undiluted soup and sour cream.
3

Mix until smooth and add carrots and sauteed vegetables, mixing lightly.
4

Combine stuffing mix and melted margarine.
5

Spread 1/2 of stuffing mixture over bottom of greased 12 x 7-inch baking dish.
6

Spoon vegetable mixture on top and sprinkle with remainder of stuffing.
7

Bake, uncovered, at 350° for 30 minutes.
8

Serves 6.