Summer Squash Casserole

1. 1

   Cook sliced squash and chopped onions in salted boiling water for 5 minutes.

2. 2

   Drain.

3. 3

   Combine cream of chicken soup and sour cream.

4. 4

   Stir in shredded carrots.

5. 5

   Fold in drained squash and onions.

6. 6

   Combine stuffing mix and butter.

7. 7

   Spread half of stuffing mix in bottom of 11 x 8 x 2-inch Pyrex baking dish.

8. 8

   Spoon vegetable mixture over and top with remaining stuffing.

9. 9

   Bake at 350u00b0 for 25 to 30 minutes or until heated thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.