Summer Squash Casserole

1. 1

   In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain.

2. 2

   Combine soup and sour cream. Stir in shredded carrot.

3. 3

   Fold in drained squash and onion. Combine stuffing mix and butter or margarine.

4. 4

   Spread half of stuffing mixture in bottom of a 9 x 13-inch baking dish.

5. 5

   Spoon vegetables mixture on top.

6. 6

   Sprinkle remaining stuffing mix over vegetables.

7. 7

   Bake in 350u00b0 oven for 25 to 30 minutes, or until browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.