Stuffing & Summer Squash Casserole

1. 1

   Preheat oven to 350u00b0.

2. 2

   Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.

3. 3

   Spread half of the prepared stuffing in 2-quart baking dish.

4. 4

   In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.

5. 5

   Drain well.

6. 6

   Stir in soup, sour cream, minced onion seasoning and pepper.

7. 7

   Spoon vegetable mixture over stuffing.

8. 8

   Top with remaining stuffing.

9. 9

   Bake 35 to 40 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.