 Summer Squash Casserole
Makes 6 servings
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Image © Publications International, Ltd.
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Summer Squash Casserole
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Ingredients
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2
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cups sliced yellow squash
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1
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medium carrot, thinly sliced
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1/2
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cup chopped onion
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1/2
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cup diced red or green bell pepper
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1/2
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teaspoon salt
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1/8
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teaspoon black pepper
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1
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can (10-3/4 ounces) condensed cream of chicken or mushroom soup, undiluted
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1
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container (8 ounces) sour cream
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1
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cup (4 ounces) shredded Italian cheese blend
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1
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cup (4 ounces) shredded Cheddar cheese
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1
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package (6 ounces) stuffing mix
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1. Preheat oven to 350°F. Combine squash, carrot, onion, bell pepper, salt and black pepper in medium saucepan; cover with water. Bring to a boil. Cook 5 minutes or until tender; drain.
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2. Combine soup and sour cream in 13×9-inch baking dish; mix well. Stir in vegetable mixture; spread evenly. Sprinkle evenly with cheeses.
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3. Top with stuffing mix. Bake, covered, 30 minutes or until heated through.
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© Publications International, Ltd.
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Printed
from fbnr.com
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