Summer Squash Casserole Filed in Side Dishes
on March 16th, 2011

Chef's Notes

Directions

The estimated prep time for this recipe is 20 minutes and 45 minutes cook time.

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.

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Chef Details

Kim Stumpf is from Baltimore, MD
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Ingredients

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

Nutrional Info

Servings Per Recipe: 12

Amount Per Serving

Calories: 0

Total Fat: 0g
Cholesterol: 0mg
Sodium: 0mg
Total Carbs: 0g
Dietary Fiber: 0g
Protein: 0g

Summer Squash Casserole Filed in Side Dishes on March 16th, 2011