| 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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