Summer Squash Casserole (Zucchini) Recipe

  • 6 cups yellow squash or zucchini
  • 1/4 cup onion, chopped
  • 1 cup sour cream
  • 1 package stuffing mix (8 ounce bag)
  • 1/2 cup butter, melted
  • 1 can cream of chicken soup
  • 1 cup carrots, shredded
In a saucepan; cook sliced squash, carrots and onion in boiling salt water for 5 minutes. Drain. Combine soup and sour cream. Stir into vegetable mixture. Combine stuffing mix and butter. Spread 1/2 of stuffing mixture in bottom of 9 x 13" pan. Spoon vegetable mixture on top and sprinkle with rest of stuffing mix. Bake at 350° for 25-30 minutes or until heated through.
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