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Summer Squash Stuffing Casserole Recipe

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This recipe for Summer Squash Stuffing Casserole, by , is from The Carpenter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maggie Carpenter
Added: Monday, August 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium squash, ˝ inch thick slices (about 2 pounds)
1 onion (chop fine)
1 stick butter, split in half
1 carrot (grated)
1 can cream of chicken soup (10 oz)
8 oz. sour cream
1 package Pepperidge Farm corn bread stuffing (half in recipe and half for the topping)
Salt and pepper to taste

Directions:
Directions:
Grease a 9 x 11 casserole dish or spray with Pam. Start a pot of water to boiling. Slice squash while the water is heating. Then, drop squash in the boiling water and leave for about 6 minutes. Drain the squash slices well. In saucepan, melt 4 tbsp. butter. Add carrots, sauté until tender. Remove from heat and stir in soup and sour cream. Fold in drained squash and onion.

Melt remaining butter; toss with stuffing mix. Spread half of the stuffing in a casserole dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

Bake at 350° until heated through, 35 to 45 minutes. You want the casserole to be cooked through and not mushy in the center. The edges will "set" and may be lightly browned.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
You can use zucchini or yellow summer squash or for added color use both.

 

 

 

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