Summer Squash Casserole

"Got this from Southern Living magazine a long time ago. They used Pepperidge Farm Herb Seasoned Stuffing."
 
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Ready In:
1hr
Ingredients:
10
Yields:
1 Casserole
Serves:
8
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ingredients

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directions

  • Preheat oven to 350 degrees. Cut squash and zucchini into 1/4-inch slices; place in a Dutch oven. Add chopped onion, 2 tsp salt and water to cover. Brint to a boil over medium-high heat and cook 5 minutes; drain well.
  • Stir together grated carrots, cream of chicken soup, sour cream water chestnuts and remaining 2 tsp salt; fold in squash mixture. Stir together stuffing and 1/2 cup butter and spoon half of stuffing mixture in bottom of lightly greased 13x9 baking dish. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.
  • Bake at 350 degrees for 30-35 minutes or until bubbly and golden brown, covering with aluminum foil after 20-25 minutes if necessary to prevent excessive browning.
  • Let stand 10 minutes before serving.

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RECIPE SUBMITTED BY

<p><img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket" /> <br /><br /><br />I'm originally from Maine - moved to Connecticut with my family when I was in my early teens. My hubby and I transferred to Florida and, for the most part, it was a good move (except for the hurricanes)?<br /><br />I'm an avid reader - karoke hostess - part-time waitress and I love cats. I'm also addicted to Zaar!</p>
 
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