Summer Squash And Carrot Casserole

1. 1

   Cook squash and onion in boiling, salted water for 5 minutes; drain.

2. 2

   Combine soup and sour cream; stir in carrots.

3. 3

   Fold in squash and onion.

4. 4

   Combine stuffing and butter.

5. 5

   Spread half of stuffing in bottom of 9x13-inch pan.

6. 6

   Spoon squash mixture on top of stuffing.

7. 7

   Sprinkle remaining stuffing over top.

8. 8

   Bake at 350 degrees, uncovered, for 25-30 minutes.

9. 9

   Note: Can easily be made ahead and served later!

* Per serving · 4 servings · Values may vary.

No additional tips available.