Summer Squash Casserole

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READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees. Cut squash and zucchini into 1/4-inch slices; place in a Dutch oven. Add chopped onion, 2 tsp salt and water to cover. Brint to a boil over medium-high heat and cook 5 minutes; drain well.
  • Stir together grated carrots, cream of chicken soup, sour cream water chestnuts and remaining 2 tsp salt; fold in squash mixture. Stir together stuffing and 1/2 cup butter and spoon half of stuffing mixture in bottom of lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.
  • Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, covering with aluminum foil after 20-25 minutes if necessary to prevent excessive browning.
  • Let stand 10 minutes before serving.
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