Joni's Summer Squash Casserole
- Reviews 13
Ready In: 1 hr 30 mins
Serves: 6-8
Ingredients
- 1 cup margarine
- 1 (16 ounce) box pepperidge farm seasoned stuffing mix
- 5 cups summer squash or 5 cups zucchini, grated
- 2 medium onions, chopped
- 2 carrots, grated
- 1 cup cream of chicken soup
- 1 (8 ounce) carton sour cream
Directions
- Preheat oven to 325.
- Put stuffing mix into a lg. Zip-lock bag, and roll with a rolling pin, to make stuffing into fine crumbs.
- Melt margarine, and mix with the crumbs, in a lg. bowl.
- Put 1/2 crumbs on bottom of a 9x13" pan.
- Mix the rest of the ingredients well.
- Pour squash mixture on top of crumbs. Top with remaining crumb mixture.
- Bake for 1 hours.
- Note:.
- You can spoon these into little oblong aluminum pans, and freeze until ready to use.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off