Wednesday, November 16, 2005

Squash Casserole

6-8 small yellow squash
1 small onion (diced)
1 small carrot (diced)
1 stick butter
1 pkg. unseasoned cornbread stuffing mix
1 can cream of chicken soup
1 (80z) container of sourcream
1/2 cup grated medium sharp cheese
salt and pepper
Boil squash tender, drain and cool. Melt butter, saute onions and carrots. Add stuffing mix and mix well. Cover half of baking dish with some of this mixture. Add squash and salt and pepper in layers. Mix soup and sour cream and pour over each layer. Sprinkle with cheese and top with rest of stuffing mixture. Bake at 350 degrees for 25 minutes

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