Summer Squash Casserole Recipe

Summer Squash Casserole Directions

Preheat your oven.

In a large saucepan cook sliced squash and onion in boiling salted water for 5 minutes. Drain well.
In a medium bowl combine the cream of chicken soup, dairy sour cream and shredded carrots. Add cooked and drained squash and onion. Mix well.
Stir the melted butter into the stuffing mix. Spread one half of stuffing mix in bottom of pan. Top with vegetable mixture. Sprinkle remaining stuffing mix on top of vegetables and bake for the allotted time or until bubbly.

Recipe Serves: about 6