Summer Squash Casserole
Serving Size : 6
Ingredients for prepare Summer Squash Casserole
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | pounds | yellow summer squash or zucchini - sliced 1/4" thick |
| 1/4 | cup | onion - chopped |
| 1 | can | condensed cream of chicken soup |
| 1 | cup | low fat sour cream |
| 1 | cup | carrots - shredded |
| 8 | ounces | herb stuffing mix |
| 1/2 | cup | melted butter |
recipe Summer Squash Casserole
In sauce pan cook sliced squash, carrots and onion in boiling water
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for 5 minutes or less. Combine soup and sour cream. Fold in drained vegetables. Combine
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stuffing mix and butter. Spread 1/2 of mixture in bottom of 12 x 7 1/2 x 2" baking pan.
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Spoon vegetable mixture on top, sprinkle remaining stuffing over vegetables and bake at
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350 for 25 to 30 minutes.
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