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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Squash Stuffing Casserole Recipe

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This recipe for Squash Stuffing Casserole is from The Pember Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 C all-purpose flour
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 C (8 ounces) sour cream
2 medium yellow summer squash, cut into 1/2-inch slices
2 medium zucchini, cut into 1/2-inch slices
1 small onion
1 C shredded carrots
1 package (8 ounces) stuffing mix
1/2 C butter or margarine, melted
Directions:
Directions:
In a bowl, combine the flour, soup and sour cream until blended. Add the vegetables and gently stir to coat, Combine the stuffing mix and melted butter; sprinkle helf into a 5-qt. slow cooker. Top with vegetable mixture and remaining stuffing mixture. Cover and cook on low for 4-5 hours or until vegetables are tender.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
4-5 hours
Personal Notes:
Personal Notes:
I've made this dish perfectly and I've messed it up. Don't overcook this! It will turn into soup! Cousin Doug Adams said that the soup was tasty too! (Christmas Party 2008)

 

 

 

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