Herbed Summer Squash Casserole

Ingredients

• 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
Advertisement


• 1 package herb-seasoned stuffing mix (8 oz.)
• 1/2 cup melted margarine

Directions

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