SUMMER SQUASH CASSEROLE|
2 lb. squash (green, yellow,
zucchini or mixed)
1/2 c. margarine, melted
1 bag seasoned stuffing
1 (10 oz.) can cream of
1 c. sour cream
1/2 c. chopped onion
2 medium carrots, thinly
Stir and cook squash until tender but firm; drain well.
Mix stuffing with melted margarine. Pat 1/2 stuffing into 13 x
9 x 2-inch casserole pan. Add soup, sour cream, onions and
carrots to squash. Pour over stuffing; add remaining stuffing.
Bake for 45 minutes at 350 degrees.
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