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CATEGORY CUISINE TAG YIELD
Meats, Dairy Casserole 6 Servings

INGREDIENTS

2 lb Yellow summer squash; sliced
1/4 c Chopped onion
1 cn (10.75-oz) cream of chicken soup
1 c Sour cream
1 c Shredded carrots
1 pk (8-oz) herb seasoned stuffing mix
1/2 c Margarine; melted

INSTRUCTIONS

In a saucepan cook squash and onion in boiling salted water for 5 minutes.
Drain.  Combine soup and sour cream. Stir in shredded carrots. Fold in
drained squash. Combine stuffing mix and margarine. Spread half of stuffing
mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top.
Sprinkle remaining stuffing over vegetables. Bake at 350° for 25 to 30
minutes. Yield: 6 to 8 servings.
SUNNY HAWK (MRS. BOYCE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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