My mother, who was the original Master Chef (in my humble opinion) made this delectable casserole, and it was always a favorite side dish of mine as a youngster. It’s very simple to make, but the simplicity is packed with flavor!

What you will need:

  • 2 lbs. Sliced Yellow Summer Squash (approx. 6 cups)
  • 1/4 cup Chopped Onion
  • 1 can Cream of Chicken Soup
  • 1 cup Sour Cream
  • 1/2 cup Shredded Carrots
  • 1 cup Grated Mild Cheddar, Cheddar Jack Cheese (Cheese types are your choice, honestly)
  • 8 oz pkg Herb Seasoned Stuffing Mix
  • 1/2 cup melted Margarine or Butter

In a saucepan, cook sliced squash and onion in salted, boiling water for 5 minutes then drain.  In a large mixing bowl, combine soup and sour cream, then add in carrots and fold in drained squash and onion.  Blend in 3/4 cup of cheese, margarine/butter.  Spread half of the stuffing mix into the bottom of an 11 x 7 x 2-inch baking dish.  Spoon squash mixture over top, then sprinkle the remainder of stuffing mix and cheese over the veggies.

Bake at 350° for 25-30 minutes until brown.

Serves 4-6

 

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