Summer Squash Casserole



  1. 2 lb. yellow sumer squash or zucchini, sliced (6 c.)
  2. 1/4 c. chopped onion
  3. 1 can condensed cream of chicken soup
  4. 1 c. dairy sour cream
  5. 1 c. shredded carrot
  6. 1 (8 oz.) pkg. herb seasoned stuffing mix (Pepperidge Farm; not cubed)
  7. 1/2 c. butter or margarine, melted


  1. In a saucepan cook sliced squash and chopped onion in boiling salted water for 5 minutes.
  2. Drain.
  3. Combine soup and sour cream. Stir in shredded carrot.
  4. Fold in drained squash and onion. Combine stuffing mix and butter or margarine.
  5. Spread half of stuffing mixture on bottom of 9 x 13-inch baking dish.
  6. Spoon vegetable mixture on top.
  7. Sprinkle remaining stuffing over vegetables.
  8. Bake in 350° oven for 25 to 30 minutes or until heated through.