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Squash Harvest Casserole Recipe

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This recipe for Squash Harvest Casserole is from Our Family Cookbook , 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 lbs. squash, sliced (approx. 6 c.) I use a combination of zucchini and yellow
½ c. chopped onion
1 c. (or more) chopped or grated carrots
1 can cream of chicken soup
1 c. sour cream
8 oz. package Pepperidge Farm herb stuffing mix
½ c. melted butter
Directions:
Directions:
Blanch squash, onion, and carrots, by dropping in boiling, salted water for 5 min. (Shorter or longer depending on how soft you like the veggies) Drain well or even pat dry.
Mix sour cream and soup and add in veggies.
In separate bowl, pour butter over stuffing. Spread half of stuffing mix in bottom of large casserole dish. Pour all the vegetable mixture over the stuffing mix. Spread remaining stuffing over vegetables. Bake at 350 for 20-25 min.
Personal Notes:
Personal Notes:
I tried to half the butter to be healthy, but it's definitely better when all of the stuffing mix is slightly moistened. I've even added a couple of tablespoons of hot water instead when it didn't seem moist enough.

 

 

 

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