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2 lbs. (6 c.) squash, sliced 1/4 c. onions, chopped 1 can cream of chicken soup (or cream of mushroom) 1 c. dairy sour cream 1 c. carrots, shredded (opt.; I omit the carrots) 8 oz. pkg. herb seasoned stuffing mix 1/2 c. butter, melted Cook squash and onions in boiling water 5 minutes; drain. Combine soup and sour cream in a bowl, then stir in carrots if desired. Fold in drained squash and onions. In a separate bowl, combine stuffing mix and butter. Spread 1/2 of the stuffing mixture in a 12 x 7 1/2 x 2 baking dish. Add vegetable mix, then top with remaining stuffing mix. Bake at 350 for 25-30 minutes. Yield: 6 servings This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |