Zucchini Squash Casserole


2 lbs. sliced summer squash and/or zucchini

1/4 cup chopped onion

1 can cream of chicken soup

1 cup shredded carrots.

8oz. of sour cream

1 6oz. package Bell's Traditional Stuffing

1/4 cup butter, melted


Cook squash and onions in boiling water for 5 minutes. Drain well. Set aside. Combine soup, sour cream, and carrots in a separate bowl. Gently fold to the squash/onion mixture.

In a separate bowl, mix stuffing with melted butter. Butter a 2-quart casserole or 8x8 pan. Spread half of the stuffing mix in the bottom of the dish. Add squash mixture. Top the casserole with the recruiting stuffing. Bake at 350F for 25-30 minutes.

Serves: 6 - 8

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