Recipe: Summer Squash Casserole (using carrots and stuffing mix)

SUMMER SQUASH CASSEROLE

6 cups sliced yellow summer squash
1/4 cup chopped onion
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup sour cream
Dash cayenne pepper
1 cup shredded carrots
1 (8 oz.) pkg herb-seasoned stuffing mix
1/2 cup butter or margarine, melted

Cook summer squash and onion in boiling water for 5 minutes. Drain and set aside.

Combine (undiluted) chicken soup and sour cream and dash cayenne. Stir in carrots. Fold in drained squash and onion.

In separate bowl combine stuffing mix and butter. Spread half in bottom of an 8x12-inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

Bake at 350 degrees F for 25-30 minutes or until heated.

From: SueA, CA - 08-17-97