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Squash Casserole

Enjoy this recipe from A Year of Holidays.

Submitted by: Vickie from Gooseberry Patch

1-1⁄2 lbs. yellow squash, cut into 1⁄4-inch slices
1 lb. zucchini, cut into 1⁄4-inch slices
1 sweet onion, chopped
2-1⁄2 t. salt, divided
1 c. carrots, peeled grated
10-3⁄4 oz. can cream of chicken soup
8-oz. container sour cream
8-oz. can water chestnuts, drained and chopped
8-oz. pkg. herb-flavored stuffing mix
1⁄2 c. butter, melted

Place squash and zucchini in a Dutch oven. Add chopped onion, 2 teaspoons salt and enough water to cover. Bring to a boil over medium-high heat and cook 5 minutes; drain well. Stir together carrot, next 3 ingredients and remaining salt in a large bowl; fold in squash mixture. Stir together stuffing mix and melted butter; spoon half of stuffing mixture into bottom of a lightly greased 13"x9" baking pan. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture. Bake at 350 degrees for 30 to 35 minutes or until bubbly and golden, covering with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving. Serves 8.

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