Summer Squash Casserole

1. 1

   In large covered pan, cook sliced squash and chopped onion in boiling salted water 5 to 8 minutes or desired tenderness.

2. 2

   Drain. Combine cream of chicken soup and sour cream.

3. 3

   Stir in carrot. Fold in drained squash and onion.

4. 4

   Combine stuffing and butter. Spread half of stuffing mix in 12 x 7 1/2 x 2-inch baking dish. Spoon squash on top.

5. 5

   Sprinkle remaining stuffing on top.

6. 6

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

* Per serving · 4 servings · Values may vary.

No additional tips available.