Summer Squash Casserole

1. 1

   Cover summer squash with onion in small amount of boiling salted water until crisp-tender.

2. 2

   Drain well.

3. 3

   Combine soup and sour cream; stir in carrots.

4. 4

   Fold in drained squash and onion. Melt butter; toss with stuffing mix.

5. 5

   Spread half of stuffing mixture in 12 x 8-inch baking dish.

6. 6

   Spoon vegetable mixture on top.

7. 7

   Sprinkle with remaining stuffing mixture.

8. 8

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

* Per serving · 4 servings · Values may vary.

No additional tips available.