Summer Squash Casserole

1. 1

   In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.

2. 2

   In a large mixing bowl, combine the soup and sour cream; stir in the carrots.

3. 3

   Fold in the zucchini mixture; set aside.

4. 4

   In a smaller bowl, toss the stiffing mix and melted butter.

5. 5

   Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.

6. 6

   Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.

7. 7

   Bake, uncovered, at 350u00b0 for 25-30 minutes or until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.