Summer squash casserole

* Exported from MasterCook Mac *

Summer squash casserole

Recipe By : BHG vegetables, p. 89
Serving Size : 6 Preparation Time :0:00
Categories : Vegetables Casseroles
Squash

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds crookneck and/or zucchini -- sliced 3/8" thick
1/4 cup chopped onion
1 10 3/4-oz can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrots
1/4 cup butter or margarine
2 cups herb-seasoned stuffing mix -- (1/2 of 8-oz pkg)

Cook summer squash with onion in boiling salted water until crisp-tender, 5 to
10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in dr
ained squash and onion. Melt butter; toss with stuffing mix.
Spread half the stuffing mixture in a 12x7 1/2x2-inch baking dish. Spoon vegeta
ble mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 F till
heated through, 25 to 30 minutes.

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Per serving (excluding unknown items): 77 Calories; 8g Fat (86% calories from f
at); 0g Protein; 2g Carbohydrate; 20mg Cholesterol; 84mg Sodium
Food Exchanges: 1/2 Vegetable; 1 1/2 Fat


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