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Post by ellise on Nov 17, 2005 2:38:33 GMT 10
6 c. chopped yellow squash 1/4 c. chopped onion 1 8-oz. package herb-seasoned stuffing 1 stick butter, melted 1 c. cream of chicken soup 1 c. sour cream 1 c. shredded carrots
Cook squash and onion in boiling salted water for 5 minutes. Drain. In small bowl, mix stuffing with butter. Set aside. Combine soup and sour cream. Stir in carrots. Fold in cooked squash and onion. Spread 1/2 of stuffing on bottom of 7 1/2" x 11" baking dish. Cover with squash blend. Top with remaining stuffing. Bake 30 minutes at 350º F.
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