Squash Casserole Recipe
Ingredients
| 6 medium-size yellow squash, sliced | ||
| Onion | 1 Medium, chopped | |
| Carrot | 1 Medium, grated | |
| 1 cup commercial sour cream | ||
| Cream of celery | 1 Can (10oz), undiluted | |
| Butter/Margarine | 1/2 Cup (16 tbs), melted | |
| Herb package | 1/2 | |
| package | 1/2 | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook squash and onion in small amount of boiling salted water 10 to 15 minutes or until tender; drain.
Season to taste.
Combine squash mixture, carrot, sour cream, and soup.
Combine butter and stuffing.
Line a 2-quart casserole with stuffing, reserving 1/2 cup for topping.
Add squash mixture and top with remainder of stuffing.
Bake at 350° for 30 to 45 minutes.
Season to taste.
Combine squash mixture, carrot, sour cream, and soup.
Combine butter and stuffing.
Line a 2-quart casserole with stuffing, reserving 1/2 cup for topping.
Add squash mixture and top with remainder of stuffing.
Bake at 350° for 30 to 45 minutes.
Chef
