Squash Casserole
KTHOMPSON
ingredients
- 3 medium squash or zucchini (cleaned, chopped into small pieces)
- 1 small onion (chopped)
- 1 medium carrot (cleaned then use peeler for small slivers)
- 1 can cream of chicken soup
- 1/2 to 3/4 cup sour cream
- 3/4 to 1 cup shredded cheddar cheese
- 6 tbs butter
- 1 cup stuffing mix (pepperidge farm blue bag)
directions
- 1
Preheat oven with butter in baking dish to melt
- 2
Mix stuffing mix with the melted butter
- 3
Take out about 1/3 of this mixture to place on top of casserole before baking
- 4
In a microwave safe bowl with a cover, cook squash zucchini and onions until tender but not mushy using a small amount of water
- 5
Drain and mash until smooth drain again
- 6
Add the carrots, soup, sour cream and cheese to the veggies- mix well
- 7
Cover the crumbs in the baking dish
- 8
Top with remaining crumbs
- 9
Bake a t 350 degrees for 30 minutes.
Source: Nancy H.
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