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Summer Rainbow Casserolecarrot10

  • 1 lb Zucchini, cubed
  • 1 lb Yellow Squash, cubed
  • 1 c Carrots, grated
  • 2 Onions, medium, chopped
  • 1 box Stuffing Mix
  • 1/2 c Butter, melted
  • 1 c Sour Cream
  • 1 can Cream of Chicken Soup
  • Salt and Pepper, to taste

Serves 8-12

Place squash and onions in 1″ to 2″ water. Bring to a boil and simmer 10 minutes. Drain. Place stuffing crumbs and seasoning packet contents in a small bowl. Add melted butter and mix thoroughly. In a large bowl combine squash, onions, carrots, sour cream and soup plus all but 1/2 c stuffing. Stir well. Place in a greased 2 to 3 qt. casserole (or 13” x 9” pan). Top with reserved stuffing. Bake at 350ºF for 30 to 40 minutes.

Recipe by: Alé Heller, Biglerville

Finalist – Side Dishes

2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest

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