Stuffing & Summer Squash Casserole

Recipe by Rhonda O
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (6 ounce) bag seasoned stuffing mix
  • 5
    cups sliced summer squash (about 4 medium) or 5 cups zucchini (about 4 medium)
  • 1
    medium carrot, thinly sliced
  • 1
    (10 1/4 ounce) can cream of chicken soup or (10 1/4 ounce) can cream of mushroom soup
  • 12
  • 1
    tablespoon minced onion seasoning
  • 14
Advertisement

DIRECTIONS

  • Preheat oven to 350°.
  • Prepare stuffing mix according to package directions, except reduce water to 3/4 cup.
  • Spread half of the prepared stuffing in 2-quart baking dish.
  • In large saucepan cook squash and carrot, covered, in a small amount of boiling water for 8 to 10 minutes or until tender.
  • Drain well.
  • Stir in soup, sour cream, minced onion seasoning and pepper.
  • Spoon vegetable mixture over stuffing.
  • Top with remaining stuffing.
  • Bake 35 to 40 minutes or until heated through.
Advertisement