Summer Squash Casserole
Jennifer
ingredients
- 6 Cups yellow squash
- 1 carrot grated
- 1 sliced onion
- 1 sm. pkg. fresh mushrooms
- 1 clove garlic, minced
- 2 T. butter
- 8 oz pkg. peppridge farm stuffing
- 1 stick margarine or butter
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/2 tsp. garlic salt
- 1/2 tsp. pepper
- 2 cups shredded cheese for topping
directions
- 1
Sauté squash, carrot,mushrooms and onion in 2 T. butter until cooked through. Add salt and pepper to taste.
- 2
Drain in colendar and set aside.
- 3
Mix stuffing with melted butter and place 1/2 on bottom of 9x13 baking dish. Spread squash on top of bread crumbs. Mix together soup, sour cream, salt and pepper and 1/2 cup cheese together. Spread soup mixture on top of squash. Sprinkle with cheese and sprinkle with more stuffing. Bake at 350° for 40-45 minutes or until cheese is well browned.
Source: Jennifer
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