Sometimes I revert to the recipes I made when I was a teenager. As a vegetarian, I don’t eat any meat, including chicken, but when I first made this decades ago, I was not a vegetarian, so I give myself a pass. I made it now to make sure my memory of the taste of this recipe was correct. This is a delcious way to use that summer squash growing in your garden, and the crunch from the herb stuffing is just right.
SUMMER SQUASH CASSEROLE
Preheat Oven: 350° Serves: 8-10 as a side dish
INGREDIENTS:
2 Lbs. Yellow summer squash, sliced – about 6 cups
1/4 Cup onions, chopped
1 Can condensed cream of chicken soup
1 Cup sour cream
1 Cup shredded carrots
1 8 Oz. Pkg. herb-seasoned stuffing*
1/2 Cup butter or margarine (melted)
DIRECTIONS:
In a saucepan, cook sliced squash and onion in boiling salted water for 5-10 minutes (it should be a little soft). Drain. Combine the cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of the mix in the bottom of a 9 x 13 baking dish. Spoon vegetable mix on top and add the rest of the stuffing mix. Bake at 350° for 25 to 30 minutes.
*I could only find a 6 oz. package of the stuffing, and it was enough.
This page is available to subscribers. Click here to sign in or get access.