Good Cooks’ Recipes

Recipe for Summer Squash Casserole

3 cups Pepperidge Farm Corn Bread Stuffing or Herb Seasoned Seasoned Stuffing
1/4 cup butter, melted
1 can (10-3/4 ozs.) Condensed Cream of Chicken soup or Cream of Mushroom soup
1/2 cup sour cream
1/2 cup shredded Cheddar cheese (2 ozs.)
2 small yellow squash, shredded (about 2 cups)
2 small ucchini, shredded (about 2 cups)
1/4 cup shredded carrot

In small bowl, combine stuffing and margarine. Reserve 1/2 cup stuffing mixture. In 2 quart, low sided, oblong baking dish, spread remaining stuffing mixture.

In medium bowl, combine soup, sour cream and cheese. Stir in yellow squash, zucchini and carrot. Spread soup mixture over stuffing mixture. Sprinkle with reserved stuffing mixture.

Bake at 350° 40 minutes or until hot and bubbling.

**Note – 4 cups of yellow squash can be used instead of using yellow squash, zucchini and carrot.

Tags: Vegetables // Add Comment »