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Summer Squash Casserole Recipe

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This recipe for Summer Squash Casserole is from The Welch Family & Friends Cookbook Project, 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:  
2 lb yellow squash (6 cups) sliced
1/4 c onions
1 can cream of chicken soup
1 c sour cream
1 c shredded carrots
1 (8oz.) pkg. herb seasoned stuffing mix
1/2 c melted butter
Directions:
Directions:
Cook sliced squash and onion in boiling salted water 5 min. Drain. Combine chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mixture in bottom of 7 1/2 X 12 X 2 inch baking dish. Spoon vegetable mixture on top. Spoon remaining stuffing over vegetables. Bake at 350º for 30 min or until heated through.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is another one from Jettie Shields. We used to pick the squash from her garden then eat this for supper. You'll love it even if you're not usually a squash person.

 

 

 

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