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SQUASH AND CARROT BAKE
Stacey Winder
, The Cypress Times
Published 10/07/2009
- 2:30 p.m. CST
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Tired of the same ole green bean casserole? This will be a welcome change to add to your upcoming Thanksgiving feast!
Ingredients:
2 lbs. yellow summer squash, sliced
1 cup shredded carrots
1 can sliced water chestnuts
1 onion, chopped fine
1 can cream of chicken soup
8 oz. sour cream
8 oz. package herb seasoned stuffing mix
1/2 cup melted butter
Directions:
Preheat oven to 350. Grease 13x9 casserole dish.
Boil squash and onion for five minutes. Drain water.
Add water chestnuts, carrots, soup and sour cream to squash and onions.
In a separate bowl, combine stuffing mix and melted butter.
Spread half of the stuffing mixture in the bottom of the casserole dish.
Top with vegetable mixture.
Spread remaining stuffing mixture on top.
Bake for 25-30 minutes.
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