- 2 lbs summer squash or zucchini, peeled and diced
- 1 onion, chopped
- 10 – 3/4 oz can cream of chicken soup
- 8 – oz container sour cream
- 1 c. carrots, peeled and shredded
- 8 oz package herb flavored stuffing mix
- 1/2 c. margarine, melted
In a saucepan, cover squash and onion with water; bring to a boil over medium heat. Boil for 5 minutes; drain. In a large bowl, mix together soup and sour cream. Fold in carrots and squash mixture; set aside. Toss stuffing mix and melted margarine together. Spread half of stuffing mixture in a grease 12 x 8 glass baking pan. Pour in squash mixture; top with remaining stuffing mixture. Bake, uncovered, at 350 degrees for 30 to 40 minutes. Cover with foil if needed to over browning. Serves 6 to 8.
From: Sunday Dinner at Grandma’s, shared by a CSA member