Nancy Ingham

Summer Squash Casserole

Ingredients
2 lbs. (about 6 C.) yellow squash or zucchini
1 C. chopped onion
1 can cream of chicken soup
1 C. sour cream
1 C. shredded carrots
½ C. butter or margarine
1 package herb seasoned stuffing (or 4 C. dry stuffing)

Directions
In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.

Source: Good Things Utah.

Carol's Quilts

This is delicious. I've been making it for years. Although my recipe and the directions are slightly different, it's essentially the same.

Give this a try. You won't be disappointed.

judylg

Can very low fat sour cream be substituted for the regular sour cream without compromising the taste? thanks.

winter012

Sounds good!! Can't wait to try it!!!!!

luv-e

I use it in all my recipes I just use a tad less than what it calls for... due to less fat content.....

judylg

Will try it, sounds so good!

np3

Sounds great!