It’s Foodie Friday (Summer Squash Casserole)

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  😦

 

 

 

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