Summer Squash Casserole

Ingredients
2 lbs. (about 6 C.) yellow squash or zucchini
1 C. chopped onion
1 can cream of chicken soup
1 C. sour cream
1 C. shredded carrots
½ C. butter or margarine
1 package herb seasoned stuffing (or 4 C. dry stuffing)

Directions
In a saucepan cook sliced squash and onions in boiling salted water for 4-5 minutes. Drain. Combine soup and sour cream. Stir in carrots. Fold in drained squash and onions. Combine stuffing mix and butter or margarine. Spread half of this mixture in a 12 x 7 ½ x 2 baking dish. Layer with vegetable mixture and top with remaining stuffing mixture. Bake at 350 degrees for 25-30 minutes or until well heated.

Source: Good Things Utah.

This is delicious. I've been making it for years. Although my recipe and the directions are slightly different, it's essentially the same.

Give this a try. You won't be disappointed.

Can very low fat sour cream be substituted for the regular sour cream without compromising the taste? thanks.

Sounds good!! Can't wait to try it!!!!!

I use it in all my recipes I just use a tad less than what it calls for... due to less fat content.....

Will try it, sounds so good!

Sounds great!