Hubbard Squash Casserole
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Great as a side dish
- Ready In:
- 2 lbs hubbard squash, 3-4 cups in chuncks
- 3 small zucchini, sliced not peeled
- 2 large carrots, sliced
- 1⁄2 cup onion, chopped
- 1 (10 1/2 ounce) can cream of mushroom soup
- 1 cup sour cream
- 1⁄2 cup butter
- 1 tablespoon butter
- 1 (8 ounce) package herb stuffing mix
- Boil carrots for 5 minute Add Hubbard squash boil 3 minute.
- Add zuccini and boil 2 minute Drain.
Mix in bowl:
- 1 can cream of mushroom soup and 1 cup sour cream.
- Add squash.
- Melt butter in frying pan. Add 8 oz. package of stuffing.
- Stir half of dressing into squash mixture.
- Put mixture in 9 x 13 casserole dish. Top with other half of stuffing.
- Bake at 375 deg. for 30 minute.
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