Summer Squash Casserole

Recipe by Tona C.
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In saucepan, cook cubed squash and onion in boiling salted water for 5 minutes; drain.
  • Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion.
  • Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 9x13 baking dish.
  • Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables.
  • Bake in 350 degree oven for 25-30 minutes or until heated through.
  • OPTIONAL: Brown 6 pork chops in skillet. Then transfer to baking dish. Add the Summer Squash Casserole layers as indicated above and bake.
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