Summer Squash Stuffing Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 medium squash, ˝ inch thick slices (about 2 pounds)
1 onion (chop fine)
1 stick butter, split in half
1 carrot (grated)
1 can cream of chicken soup (10 oz)
8 oz. sour cream
1 package Pepperidge Farm corn bread stuffing (half in recipe and half for the topping)
Salt and pepper to taste
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Directions: |
Directions:Grease a 9 x 11 casserole dish or spray with Pam. Start a pot of water to boiling. Slice squash while the water is heating. Then, drop squash in the boiling water and leave for about 6 minutes. Drain the squash slices well. In saucepan, melt 4 tbsp. butter. Add carrots, sauté until tender. Remove from heat and stir in soup and sour cream. Fold in drained squash and onion.
Melt remaining butter; toss with stuffing mix. Spread half of the stuffing in a casserole dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.
Bake at 350° until heated through, 35 to 45 minutes. You want the casserole to be cooked through and not mushy in the center. The edges will "set" and may be lightly browned. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 min |
Personal
Notes: |
Personal
Notes: You can use zucchini or yellow summer squash or for added color use both.
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