Summer Squash Casserole

1. 1

   Cook squash with onion in boiling salt water as directed above; drain well.

2. 2

   Combine soup and sour cream; stir in carrots. Fold in drained squash and onion; melt margarine and toss with stuffing mix.

3. 3

   Spread 1/2 stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.

4. 4

   Spoon vegetable mixture atop.

5. 5

   Sprinkle with remaining stuffing mixture.

6. 6

   Bake at 350u00b0 until heated through, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.