7 c. sliced crookneck (yellow) or zucchini squash1/2 c. chopped onion 1 can condensed cream of chicken soup 1 c. sour cream 1 c. shredded carrots 2 c. (1/2 of 8 oz. pkg.) herb-seasoned stuffing mix 1/4 c. butter, melted
Preheat oven to 350. Cook squash and onion in salted water (uncovered) for 5 minutes; drain well. Combine soup, sour cream and carrots; fold in drained squash. Combine stuffing with butter. Sprinkle 2/3 of the stuffing mix in 12-inch quiche dish. Spoon vegetable mixture atop. Sprinkle remaining stuffing mix around edge of dish. Bake, uncovered for 25 to 30 minutes.
Kimberley Bevins, author of Timeless Treasures. E-mail firstname.lastname@example.org
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