Vegetables
Summer Squash Casserole Serves 6 2 pounds yellow summer squash, sliced (6 cups) ¼ cup chopped onion 1 cup sour cream 1 cup shredded carrots 1 package herb-seasoned stuffing (8 ounces) ½ cup butter or margarine, melted 1 can condensed cream of chicken or cream of mushroom soup
In a saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain; combine cream of chicken soup and sour cream, stir in shredded carrots, fold in drained squash and onion. Combine stuffing mix and butter. Spread half of the stuffing mixture in the bottom of a 12” x 7½” x 2” baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350degree oven for 25 to 30 minutes or until heated through. Eleanor Parten
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