Title: Summer Squash Casserole
Categories: Vegetable Casserole Squash
Yield: 6 Servings

2	lb	Crookneck and/or zucchini; sliced 3/8" thick
1/4	c	Chopped onion
10 3/4	oz	Can condensed cream of chicken soup
1	c	Dairy sour cream
1	c	Shredded carrots
1/4	c	Butter or margarine
2	c	Herb-seasoned stuffing mix; (1/2 of 8-oz pkg)

Cook summer squash with onion in boiling salted water until crisp-tender, 5 to 10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in drained squash and onion. Melt butter; toss with stuffing mix. Spread half the stuffing mixture in a 12x7 1/2x2-inch baking dish. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 F till heated through, 25 to 30 minutes.

Per serving (excluding unknown items): 77 Calories; 8g Fat (86% calories from fat); 0g Protein; 2g Carbohydrate; 20mg Cholesterol; 84mg Sodium Food Exchanges: 1/2 Vegetable; 1 1/2 Fat

Posted to MM-Recipes Digest V4 #5

Recipe by: BHG vegetables, p. 89

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