My family has enjoyed this for many years now. It is tasty and creamy.
Yellow Squash Casserole
2 pounds yellow summer squash, sliced, not too thin (6 cups)
1/2 c chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream (light type)
1 cup shredded carrot
1 8 oz pkg. herb seasoned stuffing mix
1/2 c margarine, melted
In saucepan, cook sliced squash and chopped onion in boiling salted water for 5 minutes; drain. Set aside. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and melted margarine together.
Spread half of stuffing mixture in bottom of a 12x7x2 inch baking dish. (I have used my 9x9 inch dish some times). Spoon vegetable mixture atop. Sprinkle remaining stuffing over vegetables. Bake 30-40 minutes at 350. Serves 6 or more.
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