Summer Squash Casserole
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A home-kitchen version of summer squash casserole, written step by step so it's easy to follow built around good chicken and pantry staples.
Ingredients
- 2 lb. yellow sumer squash or zucchini, sliced (6 c.)
- 1/4 c. chopped onion
- 1 can condensed cream of chicken soup
- 1 c. dairy sour cream
- 1 c. shredded carrot
- 1 (8 oz.) pkg. herb seasoned stuffing mix (Pepperidge Farm; not cubed)
- 1/2 c. butter or margarine, melted
Method
In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
Drain.
Combine soup and sour cream. Stir in shredded carrot.
Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
Spoon vegetable mixture on top.
Sprinkle remaining stuffing over vegetables.
Bake in 350° oven for 25 to 30 minutes or until heated through.
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