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Categories:Viewed: 50 - Published at: 2 years ago
Ingredients
- 2 lb. summer squash, sliced
- 1/4 c. chopped onion
- 1 can condensed cream of chicken soup
- 1 c. dairy sour cream
- 1 (8 oz.) pkg. herb-seasoned stuffing mix
- 1 c. shredded carrots
- 1/2 c. butter or margarine, melted
Method
- In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes.
- Drain.
- Combine cream of chicken soup and sour cream.
- Stir in shredded carrot.
- Fold in drained squash and onion.