Summer Squash Casserole
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
1 Casserole
- Serves:
- 8
ingredients
- 1 1⁄2 lbs yellow squash
- 1 lb zucchini
- 1 small sweet onion, chopped
- 2 1⁄2 teaspoons salt, divided
- 1 cup grated carrot
- 1 (10 3/4 ounce) can cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 (8 ounce) can water chestnuts, drained and chopped
- 1 (8 ounce) herb seasoned stuffing mix
- 1⁄2 cup butter, melted
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
Skooch
United States
<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>