Summer Squash Casserole

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Summer Squash Casserole — front of the card
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Summer Squash Casserole — back of the card
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20 min active · 50 min total · Serves 6 (times estimated)

Ingredients

  • 2 lbs summer squash (6 cups sliced)
  • ¼ cup chopped onion
  • 1 can cream of chicken soup
  • 1 (8 oz) package herb seasoning stuffing mix
  • ½ cup butter (or margarine), melted
  • 1 cup sour cream
  • 1 cup shredded carrot

Steps

  1. Cook squash and onion in boiling water for 5 minutes. Drain.
  2. Pour the melted butter over the stuffing mix and combine. Spread half of the stuffing mixture in the bottom of a 12×7½-inch baking dish.
  3. Spoon the vegetable mixture over the stuffing layer.
  4. Mix together the sour cream and cream of chicken soup and spread over the top of the vegetables.
  5. Sprinkle the remaining stuffing mixture over the top.
  6. Bake at 350° for 25–30 minutes.