1 can (10-3/4 ounces) cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 cup shredded carrots
1 package (8 ounces) seasoned stuffing mix
1/2 cup butter or margarine, melted
Instructions
In a large skillet, cook squash, onion, and salt in small amount of water until just tender, about 5 minutes. Drain well. Combine soup with sour cream and carrots; fold gently into squash. Toss stuffing mix with melted butter.
To assemble casserole, spoon half of stuffing mix over bottom of greased 11-in. x 7-in. x 2-in. baking dish. Top with squash, then sprinkle remaining stuffing over top.
Bake at 350 degrees for 25-30 minutes.
Originally Submitted
3/30/2009
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