This is a great end of summer or even a Thanksgiving side dish. It is so tasty and reminds us of our bountiful blessings. You can use any summery type squash you like.
2 lb. summer squash and/or zucchini
1 medium onion
1 cup shredded carrots
season to taste with basil
1 can cream of chicken (or onion, celery, asparagus…) soup
1 cup sour cream
1 8oz. pkg. hurb stuffing/dressing
1/2 cup butter, melted
Mix melted butter with dry stuffing in bowl and spread in 9 x 13 casserole dish, reserving 1/2 cup. Bake on 350 degrees for 5 – 10 minutes. Remove from oven. Slice squash into slices and cut slices in half. Dice onion. Mix soup and sour cream together. Lightly saute’ veggies in a skillet, drain and let cool slightly. Fold in soup mixture gently. pour over stuffing in the casserole dish, bake 25 – 30 minutes longer. Remove from oven and sprinkle reserved stuffing over top. Serve warm. It is a delightfully colorful display on your table! Enjoy.
P.S. I thought I had a photo of this but I was disappointed to find out that I don’t 😦