| Yellow Squash Casserole |
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2 lbs. yellow squash (zucchini can be used), about 6 c. chopped
1/4 c. chopped onion
1 can cream of chicken soup (other types of soup can be used)
1 c. sour cream
1 c. shredded carrots
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. melted oleo
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| Instructions |
| Sausage or hamburger may also be added after it has been cooked and drained
Cook squash and onion in boiling salted water for 5 minutes. Drain. Mix soup and sour cream. Stir in carrots, fold in squash and onion. Combine stuffing mix and oleo. Spread half of stuffing mixture in lightly buttered 7 1/2 x 12 inch baking dish; spoon mixture over stuffing. Sprinkle remaining stuffing mixture over vegetables. Bake in preheated oven 25-30 minutes or until heated thoroughly. |
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