Summer Squash Casserole
By
Angela Hardesty
@Angielo
1
★★★★★ 1 vote5
Ingredients
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1 1/2 lbyellow squash
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1 lbzucchini
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1 smallsweet onion, chopped
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2 1/2 tspsalt, divided
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1 ccarrots, grated
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8 ozsour cream
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1 pkg(8 oz.) herb seasoned stuffing
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1/2 cbutter, melted
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1 can(s)10.5 oz. cream of chicken soup
How to Make Summer Squash Casserole
- Preheat oven to 350. Cut squash and zucchini in 1/4 inch thick rounds, place in a dutch oven. Add chopped onion, 2 tsp. salt and water to cover.Bring to a boil over med high heat and cook 5 mins. Drain well
- Stir together carrot, sour cream, soup and 1/2 tsp. salt in a large bowl, fold in squash mixture.
- Stir together stuffing and melted butter, spoon half the of the stuffing mixture into a lightly greased 13x9 baking dish. Put squash mixture over stuffing mixture and top with remaining stuffing.
Bake for 30-35 mins or until golden and bubbly. Shield with aluminum foil after 20-25 mins to prevent excessive browning if necessary. Let it stand for 10 mins before serving. Enjoy!!