Squash Casserole with Cream of Chicken Soup Recipe

Name: Squash Casserole with Cream of Chicken Soup Recipe
Cuisine: Western

Features:

Cuisine:

Western

Directions

Ingredients :

1 ½ pounds yellow crookneck squash – peeled, seeded, and sliced

1 onion, thinly sliced

1 carrot, grated

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1 cup butter

7 ½ ounces herbed dry bread stuffing mix

Methods :

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.

Step 3

Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.

Step 4

Bake for 30 minutes, until golden brown and bubbly.