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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