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Squash and Carrot Casserole


Thursday, January 01, 2004
Appetizers-Side Dish
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.
Nutrition Facts:
Kimberley Bevins, author of Timeless Treasures. E-mail kitchenkimberley@aol.com
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