SUMMER SQUASH CASSEROLE
Judy
This is a great summertime dish to help use up all that fresh squash out of the garden.
ingredients
- 2 lbs. yellow squash, sliced (6 cups)
- 1/4 cup chopped onion
- 1 can condensed cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded carrots
- 1 8-oz. pkg. herb seasoned stuffing mix
- 1/2 cup butter
directions
- 1
In saucepan cook sliced squash and chopped onions in boiling water for 5 minutes. Drain well.
- 2
Combine soup and sour cream, stir in carrots. Then fold in drained squash and onions.
- 3
Combine stuffing mix and butter. Mix well. Spread half of stuffing in bottom of 12 X 7 or 13 X 9 baking dish. Spoon squash mixture on top. Sprinkle remaining stuffing on top.
- 4
Bake at 350 for 25-30 minutes.
notes
This recipe came from Donna McCallister.
Source: Judy
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