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Squash Harvest Casserole Recipe

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This recipe for Squash Harvest Casserole, by , is from 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!

Contributor:  
Contributor:  
Alyssa Smith

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. squash, sliced (approx. 6 c.) I use comination of zucchini and yellow
c. chopped onion
1 c. (or more) chopped carrots
1 can cream of chicken soup
1 c. sour cream
8 oz. package Pepperidge Farm herb stuffing mix
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.
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 before when it didn't seem moist enough.

 

 

 

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