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Summer Squash Casserole Recipe

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

Contributor:  
Contributor:  
Linda Fray
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. sliced squash
1/4 c. chopped onion
1 c. shredded raw carrots
1 can cream of chicken soup
1 c. sour cream
1/2 c. melted butter
8 oz. pkg. herb Pepperidge Farms stuffing mix

Directions:
Directions:
1. Cook squash & onion in boiling water for 5 minutes.

2. Combine soup, sour cream & carrots. Fold in cooked and drained squash & onion.

3. In a separate bowl, combine stuffing and butter.

4. Spread 1/2 of the stuffing mixture in a 10 X 10 X 2 pan.

5. Spoon vegetable mixture on top.

6. Sprinkle remaining crumbs on top.

7. Bake 350 for 25 - 30 minutes

Personal Notes:
Personal Notes:
This is another one of my sister, Lisa's recipes. I "stole" it from her years ago when she made it for my first pot luck gathering at my first house. A food processor can be your friend for this recipe. This recipe works well reheated as well. If you're going to use the microwave; use two smaller mircorwave safe dishes in the place of the larger casserole dish.

 

 

 

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