Name: Squash Casserole with Cream of Chicken Soup
Yield: 8
Ingredients: Yellow crookneck squash - peeled, seeded, and sliced - 1 ½ pounds; Onion, thinly sliced - 1; Carrot, grated - 1; Condensed cream of chicken soup - 1 (10.75 ounce) can; Sour cream - 1 (8 ounce) container; Butter - 1 cup; Herbed dry bread stuffing mix - 7 ½ ounces

Ingredients for - Squash Casserole with Cream of Chicken Soup

1. Yellow crookneck squash - peeled, seeded, and sliced 1 ½ pounds

2. Onion, thinly sliced 1

3. Carrot, grated 1

4. Condensed cream of chicken soup 1 (10.75 ounce) can

5. Sour cream 1 (8 ounce) container

6. Butter 1 cup

7. Herbed dry bread stuffing mix 7 ½ ounces

How to cook deliciously - Squash Casserole with Cream of Chicken Soup

1 . Stage

Preheat oven to 350 degrees F (175 degrees C).

2 . Stage

Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.

3 . Stage

Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.

4 . Stage

Bake for 30 minutes, until golden brown and bubbly.