food Squash Casserole II recipe
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Squash Casserole II recipe
    8 servings

Ingredients:

  • 1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
  • 1 onion, thinly sliced
  • 1 carrot, grated
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1 cup butter
  • 7 1/2 ounces herbed dry bread stuffing mix

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook squash and onions in boiling salted water until tender.
  • Drain and mash them with 1/2 cup butter or margarine.
  • Stir in sour cream, grated carrot and cream of chicken soup.
  • Set aside.
  • Melt remaining 1/2 cup butter and stir it into the stuffing mix.
  • Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan.
  • Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
  • Bake for 30 minutes, until golden brown and bubbly.



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