|
YELLOW SQUASH AND CARROT CASSEROLE
6 cups yellow squash, sliced
1/2 cup onion, chopped
1/2 tsp salt
1/2 cup butter or margarine, melted
1 (8 oz) pkg stuffing mix
1 (10 3/4 oz) can condensed cream of chicken soup
1/2 cup sour cream
1 cup grated carrots
Heat oven to 350 degrees F. Grease 2 quart casserole.
Cook squash and onions in a small amount of salted water about 5 minutes.
Combine butter and stuffing mix; set aside.
Drain squash and onion; add soup and sour cream, fold in carrots. In a prepared casserole dish place alternate layers of stuffing mix and squash mixture, beginning and ending with stuffing mix.
Bake 25 minutes.
Serves 6-8
|
