Summer Squash Casserole Recipe
You can use zucchini or yellow summer squash to make this squash casserole.
Surprisingly good! One of my most requested dishes at potlucks.
Cook Time: 40 minutes
Total Time: 40 minutes
2 pounds squash thickly sliced (7 cups)
1/4 cup chopped onion
1 (10 3/4 ounce) can cream of chicken soup
1 cup sour cream
1 cup shredded carrot
1/4 cup butter
2 cups herb-seasoned stuffing mix (about 1/2 of 8 ounce package)
Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
Melt butter; toss with stuffing mix.
Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size).
Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake at 350° until heated through, 25 to 30 minutes.
Makes 6 servings.