SUMMER DELIGHT
Source: Yankee Church Supper Cookbook
Recipe courtesy of Evelyn I. Johnson, Our Savior Lutheran Church,Hanover, New Hampshire.
Servings: 6-8
6 cups (2 lbs.) diced young summer squash
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
2 cups prepared stuffing mix (cornmeal is best)
1/4 lb. butter, melted
chopped parsley
Preheat oven to 350 degrees F. Grease a 2 quart casserole.
Cook squash and onion in boiling water for 5 minutes. Drain.
Combine soup, sour cream, and carrots. Gently fold in squash and onions.
Combine stuffing mix with melted butter. Put 2/3 of stuffing mixture in prepared casserole, spoon in squash mixture and top with rest of stuffing.
Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
Source: Yankee Church Supper Cookbook
Recipe courtesy of Evelyn I. Johnson, Our Savior Lutheran Church,Hanover, New Hampshire.
Servings: 6-8
6 cups (2 lbs.) diced young summer squash
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
2 cups prepared stuffing mix (cornmeal is best)
1/4 lb. butter, melted
chopped parsley
Preheat oven to 350 degrees F. Grease a 2 quart casserole.
Cook squash and onion in boiling water for 5 minutes. Drain.
Combine soup, sour cream, and carrots. Gently fold in squash and onions.
Combine stuffing mix with melted butter. Put 2/3 of stuffing mixture in prepared casserole, spoon in squash mixture and top with rest of stuffing.
Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
MsgID: 3112202
Shared by: Mickey,Mo.
In reply to: Recipe: Side Dishes (24)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Mickey,Mo.
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Board: Daily Recipe Swap at Recipelink.com
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