Summer Squash and Carrot Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A delicious, summery casserole that my mother has been making for years! Ingredients:
2 lbs summer squash or 2 lbs zucchini, sliced (6 cups) |
1/4 cup onion, chopped |
1 (10 ounce) can cream of chicken soup |
1 cup sour cream |
1 cup carrot, shredded |
1 (8 ounce) package herb seasoned stuffing mix |
1/2 cup butter, melted |
Directions:
1. Cook squash and onion in boiling, salted water for 5 minutes; drain.
2. Combine soup and sour cream; stir in carrots.
3. Fold in squash and onion.
4. Combine stuffing and butter.
5. Spread half of stuffing in bottom of 9x13-inch pan.
6. Spoon squash mixture on top of stuffing.
7. Sprinkle remaining stuffing over top.
8. Bake at 350 degrees, uncovered, for 25-30 minutes.
9. Note: Can easily be made ahead and served later!
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