Squash casserole
Part of our Christmas dinner on Wedgewood blue china and ornament I got in 1991 ~
Recipe:
6 large yellow summer squash, sliced
1 large grated carrot
1/2 onion, diced
1 can cream of mushroom soup with garlic, undiluted
1/2 cup sour cream
1 stick butter
1/2 pkg Pepperidge Farm stuffing
Heat oven to 325.
Pour 2/3 cup of water in frying pan to boiling.
Add sliced squash and cook until tender.
Drain water and add the carrot, onion, soup, and sour cream to the pan.
Cook on low for 10 minutes.
Melt the butter in a small bowl in the microwave for 45 seconds.
In a medium bowl, empty the stuffing in and pour the melted butter until all is moistened.
Cover the bottem of a 2 quart casserole dish with HALF of the buttered stuffing.
Add the squash filling.
Top with the remainder stuffing.
Bake for 30 minutes.
Yield: 6 servings
ENJOY!