Thursday, July 22, 2010

Summer Squash

I stumbled across this recipe a few years ago. Since then it's become a family favorite.

6-8 Cups sliced summer squash1 Cup shredded carrots
1/4 Cup chopped onion16-oz pkg stuffing mix
1 can cream of chicken soup1/2 Cup butter, melted
1 Cup sour cream

1.  In saucepan cook squash and onion until crisp tender.  Drain and set aside.
2.  In a large mixing bowl, combine stuffing and melted butter.  Add soup, sour cream and raw, shredded carrots.  Stir together.  Fold in drained squash & onions.
3.  Spread mixture into 13x9 inch baking pan.  Bake at 350 degrees for 25-30 minutes.

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