Monday, August 17, 2009

Summer Squash Casserole~

Summer Squash Casserole  

6 c. yellow or zucchini squash, chopped
1/4 c. onion, chopped
1 can cream of chicken soup 
1 c. sour cream
1 c. shredded carrot
1 8-oz. pkg. herb stuffing mix
1/2 c. melted shortening 

Cook squash and onion about 5 minutes, drain. Combine soup, sour
, and carrots, fold in drained squash and onion. Combine
stuffing mix and shortening, spread half of mix into 12x8x2-inch
pan. Spoon vegetable mix over top, cover with rest of stuffing
mix. Bake at 350 degrees for 30 minutes.  Note: this recipe can
be served as a main dish or side dish.



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