Saturday, October 11, 2008

Summer Squash Casserole

This is the best casserole, you will want to lick your plate clean!!

2 lbs. Zucchini squash, sliced (you can use combination of Zucchini & yellow squash)
1/4 cup chopped onion
1 can cream of chicken or cream of mushroom soup
1 cup dairy sour cream
1 cup shredded carrots
1 8 oz. package seasoned chicken stuffing mix
1/2 cup butter, melted
Kosher salt, to taste

Bring water to a boil. Add a bit of salt. Place squash slices and chopped onion in the boiling salted water. Cook for about 3 minutes or until squash is crisp tender and brightly colored. Drain. Meanwhile, in a large bowl, combine the chicken soup and sour cream. Add the shredded carrots, squash and onions. Add salt to taste. In another bowl, combine the stuffing mix with the melted butter. Spread half of the stuffing/butter mixture in the bottom of a 13 x 9 baking dish. Spoon the vegetable mixture on top of the stuffing, then sprinkle the top of the vegetables with the rest of the stuffing mixture. Bake at 350°F for 25 to 30 minutes until hot and bubbly and the top is brown and crisp.

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