I found a great summer squash recipe that has become a favorite here too. It’s a New England Summer Squash casserole type dish. I thought you might like to give it a try.
- 2 pounds (about 6 cups) of Yellow Squash
- 1/4 cup chopped Sweet Vidalia 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 unless they really like it and then it only serves about 4.
