Joni's Summer Squash Casserole

READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1
  • 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
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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.
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