Summer Squash Casserole

1. 1

   Cook squash with onion in boiling salted water.

2. 2

   Drain well. Combine soup and sour cream; stir in carrot.

3. 3

   Fold in drained squash and onion.

4. 4

   Melt butter or margarine, toss with stuffing mix.

5. 5

   Spread half the stuffing mixture in a 12 x 7 1/2 x 2-inch baking dish.

6. 6

   Spoon vegetable mixture atop.

7. 7

   Sprinkle with remaining stuffing mixture.

8. 8

   Bake at 350u00b0 until heated through, 25 to 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.