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Creamy Squash Casserole

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 45 min
Category: Side Dishes Sub Category: Vegetable Side Dishes

what you need
  • 2 lbs yellow summer squash, washed and sliced
  • 1 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup Breakstone's Sour Cream
  • 1 cup shredded carrots
  • 8 oz Stove Top stuffing mix
  • 1/2 cup melted butter
make it
Preheat oven to 350 degrees F. Cook squash and onion in boiling water for approximately five minutes or until squash is tender; drain and set aside.

In a large mixing bowl combine soup, sour cream, and carrots. Fold in the drained squash and onions. In a small mixing bowl, combine stuffing mix and melted butter.

Spread half of the stuffing mixture into the bottom of a 12x8x2 inch baking dish. Spoon vegetable mixture on top. Sprinkle with remaining stuffing mixture.

Bake for 25-30 minutes or until heated through.
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