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Summer Squash Casserole Recipe

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

Contributor:  
Contributor:  
Kathleen Rains
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 lb. (6c.) summer squash, sliced - I like to use
half zucchini and half yellow squash
1/4 c. chopped onion
1 can cream of celery or chicken soup
1 c. sour cream
1 c. shredded carrot
8 oz. pkg. of herb seasoned stuffing mix
1 stick margarine, melted
pepper to taste

Directions:
Directions:
Simmer or steam squash and onion for 5 minutes, drain well. In large bowl combine soup, sour cream then fold in carrots,squash and onion. Mix stuffing with margarine. In 8x12 baking dish layer 1/2 stuffing, vegetables and remaining stuffing. Bake at 350 for 25-30 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Looks nice with a little fresh or roasted red bell pepper added for color and flavor. Or add some Parmesan cheese to the stuffing mix. I use reduced fat options here. At summer potlucks you'll be asked for this one...

 

 

 

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