Summer Squash Casserole Recipe Cooking method
Recipe for summer squash casserole Ingredients:
• 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.
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