"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for Squash Stuffing, by Becky Ix, is from The McElmury Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-7 yellow summer squash (chopped with skin on) 2 large chopped carrots 8 oz sour cream 1 large can cream of mushroom soup 1 1/2 cup stuffing mix 1 stick butter, softened 2 cups grated shredded cheddar cheese
Saute squash and carrots in butter over the stove. In a bowl, fold into the squash/carrots the sour cream, soup and stuffing. Place all in a 9x11 inch sprayed baking dish and cover with cheese. Bake at 350º for 45 minutes.
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