Summer Squash and Carrot Casserole

Recipe by Kree6528
READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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