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Squash Casserole Supreme

Ingredients

  • 6 or 8 young squash
  • 1 stick butter or margarine
  • 1 onion — chopped fine
  • 1 carrot — shredded
  • 1 (8 oz.) pkg. cornbread stuffing mix
  • 1 can cream of chicken soup
  • 1 c. sour cream
  • Salt and pepper to taste
  1. Boil squash until tender.
  2. Then saute onions and carrots in the butter in large saucepan. Add cornbread stuffing and mix thoroughly to coat crumbs. Cover bottom of shallow 2 quart baking dish with ½ of the mixture, reserving ½ for top of casserole. Add sliced squash, salt and pepper.
  3. Mix soup with sour cream and pour over squash.
  4. Top with remaining cornbread mixture.
  5. Bake at 350° F. until hot (about 30 minutes).

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