Squash Casserole...even my kids eat it
Posted: October 14th, 2008, 1:11 am
2 pounds of yellow squash washed and sliced into 1/4 to 1/2 in. slices.
1 can of cream of chicken soup
1 diced onion
1 grated carrot
1 16 ounce container sour cream
1 stick butter melted
salt and pepper to taste
1 small bag of Pepp. Farms seasoned stuffing crumbs (not cubes)
Boil squash until tender.....about 20 minutes and drain well.
Mix together squash, salt and pepper, soup, onion, butter, carrot, and sour cream until blended well.
Line bottom of 9x13 with 1/2 bag of stuffing. Pour in squash mixture and smooth level. Top with remaining stuffing crumbs and bake at 400 until top is brown and bubbly.
1 can of cream of chicken soup
1 diced onion
1 grated carrot
1 16 ounce container sour cream
1 stick butter melted
salt and pepper to taste
1 small bag of Pepp. Farms seasoned stuffing crumbs (not cubes)
Boil squash until tender.....about 20 minutes and drain well.
Mix together squash, salt and pepper, soup, onion, butter, carrot, and sour cream until blended well.
Line bottom of 9x13 with 1/2 bag of stuffing. Pour in squash mixture and smooth level. Top with remaining stuffing crumbs and bake at 400 until top is brown and bubbly.