Summer Squash Casserole

1. 1

   Preheat oven to 350u00b0.

2. 2

   Use a 12 x 7 x 2-inch baking dish. Cook squash and onion in a small amount of salted boiling water for 5 minutes; drain.

3. 3

   Combine soup and sour cream; stir in carrots.

4. 4

   Fold in squash and onion.

5. 5

   Combine stuffing mix and butter.

6. 6

   Spread 1/2 of stuffing mixture in bottom of pan.

7. 7

   Spoon vegetable mixture atop.

8. 8

   Sprinkle remaining stuffing over vegetables; cook, uncovered, 25 to 30 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.