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Yellow Squash Casserole

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  • Yellow Squash Casserole

    Yellow Squash Casserole
    -submitted to by S. Catlett, Lakewood, CO

    2# yellow summer squash, unpeeled and sliced
    1/4 c. chopped onion
    1 can cream of chicken soup
    1 c. raw, shredded carrot
    8 oz. herb-seasoned stuffing mix
    1 cube margarine, melted
    1/2 c. sour cream


    Combine squash and onion. Add salted water to cover. Bring to boil. Cook at rolling boil, uncovered, 5 minutes. Drain thoroughly. Combine undiluted soup and sour cream. Mix until smooth. Add carrot. Combine soup mixture, carrot, squash and onion. Mix lightly. Combine stuffing mix and margarine. Spread half of stuffing mixture over bottom of greased 12x7-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350 degrees for about 30 minutes. Serves 6.