*  Exported from  MasterCook Mac  *
 
                          Summer squash casserole
 
 Recipe By     : BHG vegetables, p. 89
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Casseroles
                 Squash
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        crookneck and/or zucchini -- sliced 3/8 thick
      1/4  cup           chopped onion
    1      10 3/4-oz     can condensed cream of chicken soup
    1      cup           dairy sour cream
    1      cup           shredded carrots
      1/4  cup           butter or margarine
    2      cups          herb-seasoned stuffing mix -- (1/2 of 8-oz pkg)
 
 Cook summer squash with onion in boiling salted water until crisp-tender, 5 to 
 10 minutes. Drain well. Combine soup and sour cream; stir in carrot. Fold in dr
 ained squash and onion. Melt butter; toss with stuffing mix.
 Spread half the stuffing mixture in a 12x7 1/2x2-inch baking dish. Spoon vegeta
 ble mixture atop. Sprinkle with remaining stuffing mixture. Bake at 350 F till 
 heated through, 25 to 30 minutes.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving (excluding unknown items): 77 Calories; 8g Fat (86% calories from f
 at); 0g Protein; 2g Carbohydrate; 20mg Cholesterol; 84mg Sodium
 Food Exchanges: 1/2 Vegetable; 1 1/2 Fat
 
 
 _____