Summer Squash Casserole Recipe
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 This recipe for Summer Squash Casserole, by Linda Fray, is from Our Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Linda Fray
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. sliced squash
1/4 c. chopped onion
1 c. shredded raw carrots
1 can cream of chicken soup
1 c. sour cream
1/2 c. melted butter
8 oz. pkg. herb Pepperidge Farms stuffing mix
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Directions: |
Directions:1. Cook squash & onion in boiling water for 5 minutes.
2. Combine soup, sour cream & carrots. Fold in cooked and drained squash & onion.
3. In a separate bowl, combine stuffing and butter.
4. Spread 1/2 of the stuffing mixture in a 10 X 10 X 2 pan.
5. Spoon vegetable mixture on top.
6. Sprinkle remaining crumbs on top.
7. Bake 350º for 25 - 30 minutes |
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Personal
Notes: |
Personal
Notes: This is another one of my sister, Lisa's recipes. I "stole" it from her years ago when she made it for my first pot luck gathering at my first house. A food processor can be your friend for this recipe. This recipe works well reheated as well. If you're going to use the microwave; use two smaller mircorwave safe dishes in the place of the larger casserole dish.
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