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Summer Squash and Carrot Casserole

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“A delicious, summery casserole that my mother has been making for years!”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook squash and onion in boiling, salted water for 5 minutes; drain.
  2. Combine soup and sour cream; stir in carrots.
  3. Fold in squash and onion.
  4. Combine stuffing and butter.
  5. Spread half of stuffing in bottom of 9x13-inch pan.
  6. Spoon squash mixture on top of stuffing.
  7. Sprinkle remaining stuffing over top.
  8. Bake at 350 degrees, uncovered, for 25-30 minutes.
  9. Note: Can easily be made ahead and served later!

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