Monday, December 5, 2011

Summer Squash and Carrot Casserole

Serves 10
2 lbs yellow squash or zucchini sliced
¼ cup onion chopped
1 can (10 oz) of cream of mushroom soup
1 cup of sour cream
1 cup of carrots shredded
1 8 pkg. herb seasoned stuffing mix
½ cup melted butter

Directions: Cook squash and onion in boiling salted water for 5 minutes; drain. Combine soup and sour cream; stir in carrots. Fold in squash and onion. Combine stuffing and butter. Spread half of stuffing in bottom of a 9 by 13 inch pan. Spoon squash mixture on top of stuffing. Sprinkle rest of stuffing on top. Bake at 350˚ uncovered for 25 to 30 minutes.

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