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Herbed Summer Squash Casserole


  • 2 lb. yellow summer squash, sliced
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1 cup shredded carrot
  • 1 package herb-seasoned stuffing mix (8 oz.)
  • 1/2 cup melted margarine


Cook squash and onion in a small amount of boiling salted water in saucepan for 5 minutes. Drain squash well. Fold in carrots and squash, blending thoroughly. Mix soup and sour cream. Fold soup mixture into the squash, mix carefully in order not to mush the squash.

Mix the stuffing mix with the melted margarine. Spread half of stuffing in bottom of 7x12 inch baking dish. Spoon in vegetable mixture. Top with remaining stuffing. Bake at 350 degrees F for 25-30 minutes.


By Robin from Washington, IA

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June 19, 20080 found this helpful

Something is missing in the directions, where does the soup and sour cream come in?

Editor's Note: We've added to the instructions. Everything should be there now. Thanks for letting us know.

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June 19, 20080 found this helpful


This looks like a really great recipe. I am thinking about using yogurt instead of the sour cream I love yogurt.


Reply Was this helpful? Yes

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