Bell's Summer Squash and/or Zucchini Squash Casserole Recipe
INGREDIENTS
2 lbs. sliced summer squash and/or zucchini squash.
1/4 cup chopped onion.
1 can cream of chicken soup.
1 cup shredded carrots.
1 8oz. container of sour cream.
1 6oz. package Bell's Traditional Stuffing.
1/4 cup butter, melted.
DIRECTIONS
Cook squash and onions in boiling water for 5 minutes. Drain well. Set aside. Combine soup, sour cream, and carrots in a separate bowl. Gently fold to the squash/onion mixture.
In a separate bowl, mix stuffing with melted butter. Butter a 2-quart casserole or 8" x 8" pan. Spread half of the stuffing mix in the bottom of the dish. Add squash mixture. Top the casserole with the recruiting stuffing. Bake at 350° F for 25-30 minutes.
Serves: 6 - 8
NOTE: Follow safe food handling procedures at all times. READ the Kitchen SAFETY Hint below.
New England Kitchen SAFETY Hint: Open and check inside your oven BEFORE you preheat. Ovens accumulate the "I forgot it was in there" STUFF... CHECK = BE SAFE...!
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