Happy Monday all!
As I was working through my recipe file - it has just fell apart and in need of order - I came across this little delight. I had noted on the card that I got it from my Grandmother in North Carolina in 1990 when she had made it for one of our visits there.
Squash Casserole
2 lbs (6 cups) sliced yellow squash (or some know it as Summer Squash)
1 can cream of chicken soup
1 medium onion (chopped)
1 cup sour cream
1 carrot shredded
1 - 8oz. boxed stuffing mix (I prefer Pepperidge Farm Herb stuffing mix)
1/2 cup butter or margarine (melted)
salt and pepper to taste
Steam the sliced squash and chopped onion for 5 minutes. Meanwhile, ccombine the soup, sour cream, shredded carrot and seasonings. Fold in the steamed squash & onion. Combine the stuffing mix with melted butter. Place the stuffing mix (reserving 1/3 for topping) in to bottom of a 9x13 inch greased (I just give it a quick spray)glass pan. Spoon the veggie mix over the stuffing and cover with the reserved stuffing mix. Bake at 350 degrees for 30 minutes.
Yummy for the tummy and a delight for the eyes.
Enjoy!
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