Summer Squash Casserole - cooking recipe

Ingredients
    6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
    1/4 cup chopped onion
    1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup)
    1 (8 ounce) carton sour cream
    1 cup shredded carrot
    2 cups herb seasoned stuffing mix
    1/4 cup butter, melted
Preparation
    In a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
    In a large mixing bowl, combine the soup and sour cream; stir in the carrots.
    Fold in the zucchini mixture; set aside.
    In a smaller bowl, toss the stiffing mix and melted butter.
    Sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
    Spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
    Bake, uncovered, at 350\u00b0 for 25-30 minutes or until heated through.

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