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Squash Casserole Recipe

   
 

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     Squash Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
2 1/2 lb yellow squash, sliced ¼ inch thick
1 small sweet onion, chopped
3 carrots, grated
2 1/2 teaspoons salt
10 3/4 oz can fat-free cream of chicken soup
8 oz carton sour cream or light sour cream
8 oz can sliced water chestnuts, drained
3 cups herb-seasoned stuffing
1/2 cup butter, melted
 

Instructions
Preheat oven to 350 degrees. Place squash, onion and 2 teaspoons salt in a large saucepan; add water to cover. Bring to a boil. Cook 5 minutes; drain. Return squash and onion to pan. Stir in carrots, soup, sour cream, water chestnuts and remaining ½ teaspoon salt. Combine stuffing and melted butter; toss. Sprinkle half of stuffing in a lightly greased 13x9 inch baking dish. Spoon squash mixture into dish. Top with remaining stuffing. Bake 30 to 40 minutes or until golden brown. Let stand 10 minutes before serving.


Originally Submitted
6/25/2013





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