"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole, by , is from Beyond the Beans, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Callahan
Added: Sunday, December 10, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c (5 c raw) sliced squash (zucchini or yellow) or eggplant
2 carrots shredded
1 small onion shredded
1/2 c melted butter
1 can cream of chicken soup
1 c sour cream
6 oz. stuffing mix

Directions:
Directions:
Boil squash for 5 min; drain. Layer in casserole dish. Mix stuffing mix with melted butter. Combine 1/2 of stuffing mix with vegetables, soup and sour cream, place over squash in casserole dish. Srinkle remaining stuffing mix on top. Bake at 350 for 30 minutes.

 

 

 

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