One of my daughters was asking for this recipe so she can make it for her husband. The recipe hails from the August 1974 issue of Better Homes and Gardens Magazine and was a favorite of mine as a teen. It is retro-fully delicious and a great way to use some of that wonderful yellow squash that can be found at such a good price during the summer season.
Ingredients:
2 pounds yellow summer squash, sliced (6 cups)
1/4 cup chopped onion
1 can condensed cream of chicken soup
1 cup dairy sour cream
1 cup shredded carrot
1 8-ounce package herb-seasoned stuffing mix
1/2 cup butter or margarine, melted.
Directions:
In saucepan, cook sliced squash and chopped onion in boiling salted water
for 5 minutes. Drain.
Combine soup and sour cream.
Stir in shredded carrot.
Fold in drained squash and onion.
Combine stuffing mix and butter or margarine. Spread half of stuffing
mixture in bottom of 12 x 7 1/2 x 2-inch baking dish.
Spoon vegetable mixture atop.
Sprinkle remaining stuffing over vegetables.
Bake in 350 degree oven for 25 to 30 minutes or until heated through.
Serves six.
