I really enjoy getting all the veggies from people who have a garden and end up with more than they can handle so they start passing the extras to friends, family and co workers. I just received a nice basked of some yellow and green squash from one of my neighbors that I can’t wait to cook up. Squash has always been a favorite of mine and I have several different ways to cook it that I have always enjoyed preparing and serving during these hot summer months.
Many years ago I took a trip with my mother to Massachusetts, which is where she spent some time as a child and we visited several relatives all around the Boston area. One such relative served us a wonderful squash dish that I ranted and raved so much about she decided to go ahead and share the recipe with me to take home and try. So I thought that I might pass this wonderful recipe along for you to try, I hope you like it.
- 2 lb (6) Cups) Sliced Yellow Summer Squash
- 1/4 Cup Chopped Onion
- 1 Can Cream of Chicken soup
- 1 Cup Sour Cream
- 1 Cup Shredded Carrots
- 1 8 oz Herb Seasoned Stove Top Stuffing Mix
- 1 cup Melted Butter
Boil Squash and onion for 5 minutes and drain. Combine chicken soup and sour cream. Stir in shredded carrots. Fold in squash and onions. Combine stuffing mix and melted butter. Use a 12 x 7 casserole dish. Put half of stuffing on the bottom of the pan, then the squash mixture and top with remaining stuffing. Bake at 350 degree for 25 – 30 minutes or until heated through.
Serves 6