Summer Squash Casserole

Photo by Laurey W. Glenn

Ingredients

2 ½ teaspoons salt, divided
1 cup grated carrots
1 (8-oz.) container sour cream
1 (8-oz.) can water chestnuts, drained and chopped
1 (8-oz.) package herb-seasoned stuffing
½ cup butter, melted
1 ½ pounds yellow squash
+ 3 more ingredients
- 1 pound zucchini
- 1 small sweet onion, chopped
- 1 (10 3/4-oz.) can cream of chicken soup

1. Preheat oven to 350°. Cut squash and zucchini into 1/4-inch-thick slices; place in a Dutch oven. Add chopped onion, 2 tsp. salt, and water to cover. Bring to a boil over medium-high heat, and cook 5 minutes; drain well. 2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1...

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Comments

Variations on Summer Squash Casserole

- 1 (10-oz.) block sharp Cheddar cheese, shredded
- 2 large eggs, lightly beaten
- 1 cup reduced-fat mayonnaise
- 3/4 cup chopped green onions
- +4 other ingredients
- 1 cup(s) carrot shredded
- 1/2 cup(s) butter
- 2 pound(s) summer squash
- 1/4 cup(s) onion chopped
- 1 can(s) cream of chicken soup
- 1 cup(s) sour cream
Summer Squash Casserole
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 1 tablespoon all-purpose flour
- 2 large eggs, lightly beaten
- 1 cup mayonnaise
- +4 other ingredients