"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Carrot - Squash Casserole Recipe

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

Contributor:  
Contributor:  
Mary Ann Kozel
Added: Saturday, February 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
7 c. sliced squash or zucchini
1 medium onion, chopped
1 can cream of chicken soup
1 (8 oz.) ctn. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix (2 c.)
1/4 c. butter or margerine, melted

Directions:
Directions:
In a saucepan, cook squash or zucchini and onion in 2 cups boiling water with 1/2 t. salt, uncovered, for 5 minutes, stirring once. Drain. In a bowl, combine soup, sour cream and carrots. Fold in squash mixture. Combine stuffing mix with melted butter. Place about two-thirds of stuffing mix in a 9 x 12" baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing mix over all. Bake, uncovered, in a 350 degree oven for 30 - 35 minutes.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
A summertime favorite when there is an abundance of squash and zucchini. Freezes well to enjoy in the wintertime!!

 

 

 

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