SUMMER SQUASH CASSEROLE|
2 lb. yellow crookneck (6 c.)
1/4 c. chopped onion
1 can cream of chicken soup
1 c. sour cream or IMO
1 c. shredded carrots (about 2
6 oz. Stove Top, chicken or
herb flavor or Pepperidge
Farm stuffing mix
Place squash and chopped onion in dish. Cover with lid
or plastic wrap; cook 5 minutes on High. Mix sour cream and
soup together. Add carrots to sour cream and soup, then add
this to squash and onions; mix well. Mix 1/2 cup melted butter
and package of stuffing together. Spread half on bottom of
3-quart casserole dish. Pour all of vegetable mixture over
crumbs. Top with other half of crumbs. Cook 7 to 9 minutes on
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