Summer Squash Casserole http://cheffly.com/recipe.php?id=63
- 2 lbs summer squash (mix yellow and zucchini, sliced
- 1/2 c. onions, chopped
- 2 med. carrots, chopped
- 1/2. c butter
- 1 bag (8oz) Pepperidge Farm seasoned stuffing mix
- 1 can (10 1/2 oz) cream of chicken soup
- 1 c. sour cream
Ingredients
Directions
Preheat oven to 350
Cook squash, onions and carrots in 2 T butter until tender, but firm. Melt 1/2 c. butter and mix with stuffing. Pat 1/2 of the stuffing into 9 x 13 inch baking dish. Mix chicken soup and sour cream to squash mixture and spoon over crumbs. Add remaining crumbs to top of mixture. Bake 45 mins. Serve hot.
Cook squash, onions and carrots in 2 T butter until tender, but firm. Melt 1/2 c. butter and mix with stuffing. Pat 1/2 of the stuffing into 9 x 13 inch baking dish. Mix chicken soup and sour cream to squash mixture and spoon over crumbs. Add remaining crumbs to top of mixture. Bake 45 mins. Serve hot.