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Summer Squash Casserole Recipe

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

Contributor:  
Contributor:  
Mary Ann (Mare) Yaun
Added: Wednesday, June 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 Lb summer squash, sliced and cooked ‘til tender
1 Med onion, grated
1 Carrot, grated
1 Stick of butter, melted
1 8oz carton of sour cream
1 Can cream of chicken soup
1 small or ½ of a large package of Pepperidge Farm Seasoned Stuffing®

Directions:
Directions:
Drain squash well in a colander. Add all ingredients except stuffing mix and butter mix well and place in a 9X13 baking dish.

Put stuffing mix in a bowl and add melted butter, mix ‘til stuffing is moist and then sprinkle it over the casserole.

Bake at 325º about 30 minutes or until bubbly.

I got this recipe from a lady in Ft. Pierce @ FBC. If it’s too large divide and freeze half for another time, enjoy.

 

 

 

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