Summer Squash Casserole

1. 1

   In saucepan, cook squash and onions in water for 5 minutes; drain well.

2. 2

   Combine soup and sour cream.

3. 3

   Stir in carrots, squash and onion.

4. 4

   Combine stuffing mix in greased 12 x 7 1/2 x 2-inch baking dish.

5. 5

   Spoon vegetable mix over stuffing.

6. 6

   Sprinkle remaining stuffing mixture on top of vegetable mixture.

7. 7

   Bake at 350u00b0 for 45 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.