Wondering what to do with all that squash, Grandma? Make this yummy casserole!
2 lbs (about 6 cups) summer squash, sliced
1/4 C onion, chopped
1 can cream of chicken soup
1 C sour cream
1 C carrot, shredded
1 package of herb-seasoned stuffing
1/2 C margarine
Preheat oven to 350F. Cook sliced squash and chopped onion in boiling salted water for 5 minutes. Drain. In a bowl, combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onion. Melt margarine and combine with half of the stuffing mix. Press into bottom of 9 inch pan. Spoon vegetable mixture over top. Sprinkle remaining stuffing over vegetables. Bake for 25-30 minutes.
Note: I used yellow squash and zucchini. It was delicious!