| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats |
|
Vegetables |
4 |
Servings |
INGREDIENTS
| 2 |
lb |
Summer squash |
| 1/2 |
|
Onion |
| 1 |
c |
Sour cream |
| 1 |
cn |
Cream of chicken soup |
| 1 1/2 |
c |
Bread crumb stuffing |
| 1/2 |
c |
Melted butter |
| 1 |
|
Carrot; shredded |
INSTRUCTIONS
Slice squash and onion. In medium saucepan place squash, onion, 2
tablespoons water and cook 5 minutes, drain. In large mixing bowl mix
carrots, sour cream, and soup. Add squash and onion. Combine stuffing and
butter in separate bowl. In 2 quart dish place 1/2 of stuffing mix, pour
squash mixture over top, then top with rest of stuffing. Bake at 350
degrees for 25 to 30 minutes.
Can also use zucchini in place of summer squash.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998
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