SUMMER SQUASH CASSEROLE

By LRay

Ingredients

• 1 pounds (about 6 cups) Crooked-neck, yellow, summer squash
• 1 Can Cream Chicken soup
• 1 Cup Shredded Carrot
• 1 Cup (8 Ounces) Sour Cream
• 1/2 Cup Melted Butter
• 1 8-ounce package of Herb Seasoned Stuffing Mix
• 1/2 Cup Chopped Onion

Details

Adapted from tasteof home.com

Preparation

Step 1

Cook Squash and onion for 4 minutes. Combine soup and sour cream. Stir in carrots. Fold in drained squash. Combine stuffing mix and butter well. Spread 1/2 of stuffing mixture in bottom of 12 X 7 1/2 X 2 baking dish. Spoon vegetable mix on to the first layer. Sprinkle the remaining stuffing mix over vegetables and bake. Bake for 350º for 25 to 30 minutes.