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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Summer Squash Casserole "Cooking fora Crowd" Recipe

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This recipe for Summer Squash Casserole "Cooking fora Crowd" is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 c. sliced zucchini or yellow summer squash (about 6 pound)
6 medium carrots, shredded
3 medium onions, chopped
1 1/2 c. butter, divided
3 cans (10 3/4 ounces each) condensed cream of chicken soup, undiluted
3 c. (24 oz.) sour cream
3 packages (8 oz. each) crushed stuffing mix
Directions:
Directions:
In a Dutch oven, saute squash, carrots and onions in 6 T. butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter add to stuffing mix. Gently stir into the squash mixture.
Transferred to two greased 13x9x2 inch baking dishes. Bake, uncovered at 350 degrees for 35-40 minutes or until stuffing is heated through.

 

 

 

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