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Herb Squash Casserole Recipe

by CookEatShare Cookbook

Ingredients

2 lbs. yellow squash, sliced Salt and pepper to taste Tabasco to taste 1 can (10 3/4 ounce.) cream of chicken soup 1 c. lowfat sour cream

2 carrots, coarsely minced 1 med. onion, minced 1/4 pound butter, melted 1 pkg. (8 ounce.) Pepperidge Farm Herb Stuffing

Directions

1. In saucepan, cook squash for 5 min; drain and mash. Season to taste. Add in soup, lowfat sour cream, carrots and onion to squash.
2. Combine butter and stuffing mix. Spread half the stuffing in a greased 2 qt casserole. Spoon vegetable mix on top. Sprinkle remaining stuffing over vegetables. Bake at 350 degrees for 45 min to 1 hour.
3. NOTE: This may be prepared the day before serving. (8-10 servings)

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