Yellow Squash Casserole Combine squash and onion in large saucepan. Cover with water and add a little bit of salt. Cook until tender, about 5 minutes, then drain. Combine soup and sour cream in large bowl and stir in grated carrots. Add squash and onions. Combine stuffing mix with butter and spread half on bottom of a 10x10 inch casserole dish. Cover with half of squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top. Bake at 350�F for 45 minutes or until heated through. Serve hot. |
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