Squash Casserole with Cream of Chicken Soup
Ingredients
- 1 ½ pounds yellow crookneck squash - peeled, seeded, and sliced
- 1 onion, thinly sliced
- 1 carrot, grated
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 cup butter
- 7 ½ ounces herbed dry bread stuffing mix
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Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
- Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
- Bake for 30 minutes, until golden brown and bubbly.
Source
Original recipe: View Original