Summer Squash Stuffing Bake |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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My friends just rave about this creamy side dish, reports Pamela Thorson of Hot Springs, Arkansas. It's a snap to jazz up summer squash, carrots and onion with canned soup and stuffing mix. Ingredients:
1/4 cup king arthur unbleached all-purpose flour |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup (8 ounces) sour cream |
2 medium yellow summer squash, cut into 1/2-inch slices |
1 small onion, chopped |
1 cup shredded carrots |
1 package (8 ounces) stuffing mix |
1/2 cup butter, melted |
Directions:
1. In a large bowl, combine the flour, soup and sour cream. Add the vegetables and gently stir to coat.
2. Combine stuffing mix and butter; sprinkle half into a 3-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender. Yield: 8 servings.
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