6 c yellow squash, sliced
1/4 c onion, chopped
1 can cream of chicken soup
1 c sour cream
1 c carrots, grated
1 pkg Stove Top dressing (I use cornbread dressing)
1 stick margarine
1. Melt margarine & pour over bread crumbs from Stove Top stuffing mix. Set aside.
2. Boil squash and onion in salted water for 5 minutes; Drain.
3. In large bowl, mix squash and all other ingredients EXCEPT buttered Stove Top stuffing.
4. Spread 1/2 of stuffing in a large greased oven-proof casserole dish.
5. Put squash mixture on top of stuffing and spread the remaining stuffing on top of the squash.
6. Bake 350 degrees for 30 minutes.
(Cook's note: This can be made a day ahead, refrigerated uncooked and bake the next day! This can also be made with zucchini and you can substitute cream of chicken soup with cream of mushroom or cream of celery soup.)
Free Recipe provided by: Vickie's Recipes © 2024
https://www.vickiesrecipes.com/: