Monday, December 03, 2012
Recipe contributed by Nancy Lovett
2 lbs Yellow Squash - Sliced
1 Medium Onion - Sliced
1 Carrot - Grated
1 1/2 Cups Pepperidge Farm Bread Herb Seasoned Stuffing
1 Chicken Bouillon Cube
1 - 8oz Sour Cream
1 Can Cream of Chicken Soup
1 Stick Butter or Margarine
Dissolve bouillon cube in 1 cup of boiling water. Place sliced squash and onion in bouillon water and cook until tender. Drain well.
Place in 7 1/2" X 12" Pyrex baking dish.
Sprinkle grated carrot over squash and onion mixture. Mix soup and Sour Cream together and spread over mixture.
Melt the stick of butter and pour in stuffing, mix well. Spread stuffing over top of squash casserole
Bake 30 to 40 minutes at 350 degrees.