Recipe By : BHG vegetables, p. 89
Serving Size : 6 Preparation Time :0:00
Categories : Squash Casseroles
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Crookneck and/or zucchini --
- sliced 3/8" thick
1/4 c Onion -- chopped
10 3/4 oz Can condensed cream of chicken
- soup
1 c Dairy sour cream
1 c Carrots -- shredded
1/4 c Butter
2 c Herb-seasoned stuffing mix
- (1/2 of 8-oz pkg)
Cook summer squash with onion in boiling salted water until
crisp-tender, 5 to 10 minutes. Drain well. Combine soup and sour
cream; stir in carrot. Fold in drained squash and onion. Melt butter;
toss with stuffing mix. Spread half the stuffing mixture in a
12 x 7-1/2 x 2" baking dish. Spoon vegetable mixture atop. Sprinkle
with remaining stuffing mixture. Bake at 350 F until heated through,
25 to 30 minutes.
