Ross Corners Baptist Church

SUPER SQUASH AND CARROTS

Title SUPER SQUASH AND CARROTS
Category Vegetables
Author Patti Wyse
Ingredients
  • 2 lbs. yellow summer squash (6 c.)
  • 1/4 c. chopped onion
  • 1 can cream of chicken soup
  • 1 c. sour cream
  • 1 c. shredded carrot
  • 1 8 oz. pkg. herb seasoned stuffing mix
  • 1/2 c. melted butter
Directions In saucepan, cook sliced squash and chopped onion in boiling water for 5 min. Drain. Combine cream of chicken soup, sour cream and stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom o 12 x 7 1/2 x 2 pan. Spoon vegetable mixture on top. Sprinkle remaining stuffing over top. Bake at 350° for 30 minutes. Can be put in smaller pans and frozen.

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