Summer Squash Casserole
by Camille Murphy
|Boil together for
6 cups sliced yellow squash
4 cups chopped onion
1 cup condensed Cream or Chicken soup
1 cup sour cream
1 cup shredded carrots
1-8 oz. package herb-seasoned stuffing mix
1/2 cup melted butter of oleo.
Place 1/2 of the stuffing mix in bottom of casserole.
Mix together all else, and put on top of the stuffing mix.
Put rest of stuffing mix on top and bake 25-30 mix for 350 degrees.
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