| 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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