View Article


You can use zucchini or yellow summer squash to make this squash casserole.

Cook Time: 40 minutes

Total Time: 40 minutes


2 pounds squash thickly sliced (7 cups)

1/4 cup chopped onion

1 10 3/4 ounce can cream of chicken soup

1 cup sour cream

1 cup shredded carrot

1/4 cup butter

2 cups herb-seasoned stuffing mix

(about 1/2 of 8 ounce package)


Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half of the stuffing in a 12 x 8 x 2-inch baking dish (about 1 1/2 to 2-quart size). Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture. Bake at 350° until heated through, 25 to 30 minutes.
Makes 6 servings.

Actions: E-mail | Permalink |
Copyright (c) 2018 Senior Homecare by Angels - Edmonton | |