Summer Squash Casserole

Recipe by Mimi in Maine
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 6
    cups summer squash
  • 14
    cup chopped onion
  • 1
    (10 1/4 ounce) can cream of chicken soup
  • 1
    cup shredded carrot
  • 8
    ounces seasoned stuffing mix
  • 12
    cup butter (melted)

DIRECTIONS

  • Cook the squash and onion in some water for 5 minutes; drain well.
  • Mix together the soup and sour cream.
  • Stir in the shredded carrot.
  • Fold in the squash and onion.
  • Combine the stuffing mix with the melted butter; mix well.
  • Spread one-half of the stuffing in 7 1/2" x 12" pan.
  • Add the squash mixture.
  • Then add the rest of the stuffing on top.
  • Bake 350 degrees for 25-30 minute.