Summer Squash and Carrot Casserole

Kree's Note:

A delicious, summery casserole that my mother has been making for years!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 10

• 2 lbs summer squash or 2 lbs zucchini , sliced (6 cups)
• ¼ cup onion , chopped
• 1 (10 ounce) can cream of chicken soup
• 1 cup sour cream
• 1 cup carrot , shredded
• 1 (8 ounce) package herb seasoned stuffing mix
• ½ cup butter , melted

Directions:

1. Cook squash and onion in boiling, salted water for 5 minutes; drain.
2. Combine soup and sour cream; stir in carrots.
3. Fold in squash and onion.
4. Combine stuffing and butter.
5. Spread half of stuffing in bottom of 9x13-inch pan.
6. Spoon squash mixture on top of stuffing.
7. Sprinkle remaining stuffing over top.
8. Bake at 350 degrees, uncovered, for 25-30 minutes.
9. Note: Can easily be made ahead and served later!

Reviews

[Treenickel]

This was very rich and got great reviews at my house. For added color I used 4 c. yellow squash and 2 c. zucchini. This turned out really pretty with the orange of the carrots. Just a personal preference, but i think I almost like it better without the stuffing. It was too hot to light the oven so I cooked this in the microwave and it turned out fine.

[Mysterygirl]

This is really good. I had this recipe years and years ago....but lost it - I had been thinking about it recently. I was so glad when you mentioned it in a thread so that I could find it again. Thanks!

[Theresa P]

Rich and buttery , I ate so much my tummy hurts ! I made this for our dinner vegetable dish and it was a HIT ! Even my DH , who hates zuchinni loved it . We will be having this again soon ! :)