posted by Connie 07-23-98 8:33 PM
Zucchini Yellow Summer Squash Casserole - from Miriam Loo's Family Favorites Cookbook.
2 lbs. squash--zucchini, yellow and/or patty pan (nice to have a combination just for the color)
1/4 cup chopped onion
1 can cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
8 ounce pkg. seasoned stuffing mix
1/2 cup butter
Cook sliced squash and onion in boiling, slightly salted water for about 3 min --squash must still be a little crisp.
Drain. Combine chicken soup and sour cream. Stir in the shredded carrots, squash and onions; add salt to taste.
Combine stuffing mix with the melted butter. Spread half the sutffing mix in the bottom of a 12x7x2 inch baking dish.
Spoon vegetable mixture on top of stuffing. Then sprinkle the rest of the stuffing on top of the veggie mixture. Bake at 350 for 25 to 30 min. or until hot and bubbly. Serves 6
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