Baked Summer Squash recipe for all your heaps of squash you can't give away

[GrannieAnnie]

This is how to take a bland, fat free vegetable and make it into a palatable, high calorie dish! Tastes good.

2 lb crookneck or zucchini squash, sliced 3/8 inch thick (7 cups)
¼ cup chopped onion
1 10 ¾ oz. can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot (or skip it if you don't like shredding carrots)
¼ cup butter or margarine
2 cup herb seasoned stuffing mix (about ½ of 8 oz. package)

Cook summer squash with onion in boiling salted water. Drain well (I press it in a towel). Combine soup and sour cream; stir in carrot. Fold in well drained squash and onion. Melt butter or margarine, toss with stuffing mix. Spread half the stuffing mixture in a 12 x 7 ½ x 2-inch baking dish and save half for the topping. Spoon vegetable mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 until heated through, 25-30 minutes. Makes 6 servings. Can make a day in advance. Double recipe because it still tastes good a few days later.

[GrannieAnnie]

[katynewbie]

 ;D

Mmmm, slurp, what a great idea, thanks for sharing!

;)

[Sparkly]

Sounds interesting! We used a large round courguette to make a basic curry sauce and then served it in the shell of the courguette with grilled chicken last weekend - was good!

[Hot_Potato]

mmmm that sounds fabulous and so easy! thanks ;)