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Categories:Viewed: 6 - Published at: 9 years ago
Ingredients
- 6 c. summer squash or zucchini
- 1/4 c. onion, chopped
- 8 oz. sour cream
- 1 can cream of chicken soup
- 1 c. shredded carrots
- 1/2 c. butter or margarine
- 8 oz. pkg. herb seasoned mix
Method
- Boil squash or zucchini and onion together for 5 minutes.
- Add sour cream, chicken soup and carrots to drained squash.
- Melt 1/2 cup butter or margarine in 13 x 9-inch pan.
- Add herb seasoned mix.
- Remove 1/2 the stuffing mix and save for the top.
- Put squash mixture on top of the crumbs.
- Add remaining crumb mixture on top.
- Bake 25 to 30 minutes at 350°.
