Summer Squash Casserole
  • 2 lb. summer squash (crookneck), sliced
  • 1 can cream of chicken soup
  • 1 c. shredded carrots
  • ½ c. chicken broth
  • ¼ c. onion, diced
  • 1 c. sour cream
  • 8 oz. herb seasoned stuffing mix
  1. Cook squash and onion in enough boiling water to cover them. You can add salt to the water if desired. Cook 5 minutes. Drain. Combine soup and sour cream in mixing bowl. Stir until well blended. Stir in carrot. Fold in squash and onion. Combine stuffing mix and chicken broth. Spread half of stuffing mixture into greased baking dish. Spoon squash mixture onto stuffing. Top with remaining stuffing mixture. Bake at 350 degrees to 25-35 minutes