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1 (8 ounce) package stuffing mix
1/2 cup (1 stick) butter, melted
1/2 large onion, sliced
6 cups sliced yellow squash (2 pounds)
1 can cream of chicken soup, undiluted
1 cup sour cream
1 cup grated carrots
Salt and pepper, to taste
Combine stuffing mix with melted butter and press half of it into 13 x 9-inch or 3-quart casserole dish.
Lightly steam squash and onion until barely cooked. Drain thoroughly.
Combine soup, sour cream and grated carrots. Fold in cooked squash and onion.
Gently spoon mixture over stuffing. Mix in casserole dish and top with remaining stuffing mix.
Bake at 350 degrees F until stuffing mix begins to brown and bubbles around the edge, about 30 minutes.
Yield: 6 to 10 servings
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