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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 26 |
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This fresh-tasting side dish is excellent with any meat. It was a popular part of the meal served at the August wedding of our son James and his bride, Margret.Carole Davis, Keene, New Hampshire Ingredients:
18 cups sliced zucchini or yellow summer squash (about 6 pounds) |
6 medium carrots, shredded |
3 medium onions, chopped |
1-1/2 cups butter, divided |
3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted |
3 cups (24 ounces) sour cream |
3 packages (8 ounces each) crushed stuffing mix |
Directions:
1. In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture.
2. Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through. Yield: 26-30 servings.
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