RECIPE: Zucchini or Yellow Squash Casserole

          

2 pounds zucchini or yellow summer squash, sliced thickly

¼ cup chopped onion

1 can cream of chicken soup

1 cup sour cream

½ cup shredded carrots

1 package herb seasoned stuffing mix, 8 oz

            (Pepperidge Farm is the only brand we like for this recipe, it is crumbs, not cubes)

½ cup melted butter

Cook sliced squash and onion in boiling, salted water for about 3 min.  Squash must still be a bit crisp.  Drain.  Combine chicken soup and sour cream.  Stir in the carrots, squash and onions.  Add salt to taste.  Combine stuffing mix with melted butter.  Spread half the stuffing mix on the bottom of a baking dish.  Spoon vegetable mixture on top of stuffing, then sprinkle the rest of the stuffing mixture on top of the vegetables.  Bake at 350 degrees for 30 minutes or until hot and bubbly.

Note:  This dish is our must have at Thanksgiving.  We use a mixture of squashes or sometimes broccoli and cauliflower.  You can add chopped chicken or turkey and have a complete dinner.