Zucchini or Summer Squash Casserole
A creamy baked squash casserole bound with cream soup and sour cream, layered between buttered herb stuffing mix.
Directions
- Boil together: 4 medium squash and 1/4 cup chopped onion then Drain.
- Stir together and add to squash mixture the following: 1 can cream of chicken or mushroom soup and 1 pint of sour cream.
- Mix together: 1 stick butter or margarine (melted) to 1 8 oz pkg Pepperidge Farm Herb Stuffing mix.
- Spread half of stuffing mixture in bottom of casserole dish. Cover with squash, sour cream mixture and then top with remaining stuffing mix. Bake at 350 degrees for about 30 minutes.
- Boil together 4 medium squash and 1/4 cup chopped onion, then drain.
- Stir together 1 can cream of chicken or mushroom soup and 1 pint of sour cream, and add to the squash mixture.
- In a separate bowl, mix 1 stick melted butter or margarine with one 8-oz package of Pepperidge Farm Herb Stuffing mix.
- Spread half of the stuffing mixture in the bottom of a casserole dish. Cover with the squash and sour cream mixture, then top with the remaining stuffing mix.
- Bake at 350 degrees for about 30 minutes.
Goes well with
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