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Summer Squash Casserole


6 cups yellow summer squash, sliced

1/4 cup chopped onion

1 can cream of chicken soup

1 cup sour cream

1 cup shredded carrot

1 8 oz. pkg. herb seasoned stuffing mix

1/2 cup margarine, metled


In sauce pan, cook sliced squash and chopped onion in boiling salted water for 5 mins. Drain. Combine soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and margarine. Spread half of stuffing mixture in bottom of dish (12 x 7) baking dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing over veggies. Bake at 350 F for 25-30 mins.

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Nutritional Information
Per Serving

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