Summer Squash Casserole

Recipe Ingredients

2 lbs	908g / 32oz	Yellow summer squash or zucchini - sliced 1/4" thick
1/4 cup	15g / 0.5oz	Onion - chopped
1		Condensed cream of chicken soup
1 cup	237ml	Low fat sour cream
1 cup	110g / 3.9oz	Carrots - shredded
8 oz	227g	Herb stuffing mix
1/2 cup	99g / 3.5oz	Melted butter

Recipe Instructions

In sauce pan cook sliced squash, carrots and onion in boiling water for 5 minutes or less.

Combine soup and sour cream. Fold in drained vegetables.

Combine stuffing mix and butter. Spread 1/2 of mixture in bottom of 12 x 7 1/2 x 2" baking pan. Spoon vegetable mixture on top, sprinkle remaining stuffing over vegetables and bake at 350 for 25 to 30 minutes.

Source:
Ann Marie Rinke

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