Servings: 12Prep Time: 15 Cook Time: 30
4 cups yellow squash, sliced
1 medium onion, chopped
1 can cream of chicken soup
1 cup sour cream
2 cup carrot, shredded
1 8-ounce package Pepperidge Farm herb seasoned stuffing mix
1 stick of butter or margarine, melted
(Lower fat option: replace butter with either 1 cup chicken broth or 1 chicken bouillon cube, crushed and dissolved in 1 cup water)
1 ½ cups shredded cheddar cheese
In a large pan, bring salted water to boil. Add squash and onion. Return to boil and cook 5 minutes. Drain well. In a large bowl, combine soup and sour cream, stir in carrot, and then fold in squash and onion. Pour package of stuffing mix into a 13x9x2” baking dish. Drizzle with melted butter (or chicken broth), then fluff with a fork until well moistened. Spread stuffing evenly in bottom of the dish. Spoon on veggie mixture. Top with cheddar cheese. Bake at 350° for about 30 minutes, or until cheddar is lightly browned.
Categories: Casserole, Side Dishes, Vegetables
Submitted by: journey11 on May 24, 2011
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