Summer Squash Casserole(Serves 6)

1. 1

   Cook squash with onion in boiling salted water; drain well. Combine soup and sour cream; stir in carrot.

2. 2

   Fold in drained squash and onion.

3. 3

   Melt butter or oleo; toss with stuffing mix. Spread half the mixture in a 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top.

4. 4

   Sprinkle with remaining stuffing mixture.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.