6 Cups Summer Squash, diced can use Zucchini
1/2 Cup Onion, chopped
1 Can Cream of Chicken Soup
1 Cup Sour Cream
1 Cup Carrots, shredded
2 Cups Cornmeal Stuffing Mix
1/4 Lb. Marg., melted
Chopped Parsley for garnish
Cook squash and onion in boiling water for 5 minutes. Drain well. Combine soup, sour cream and carrots. Gently fold in squash and onions. Combine stuffing mix and butter. Put 2/3 of stuffing mixture in greased 2-quart casserole, spoon in squash mixture, and top with rest of stuffing. Bake at 350 degrees for 25 minutes. Sprinkle with parsley.
Subscribe to:
Post Comments (Atom)
-
My granddaughter is something else. What they can come up with is unreal. She was going along the other day and was telling her parents how ...
-
This recipe is one of the best no-bake cookie recipes I know of. I have made many different recipes but they all seem to turn out dry. This ...
-
A fter seeing so many people making tomato gravy, I had to finally had make this. It was absolutely fantastic. It warms up well days later i...
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.