- 2 pounds [1 kg] yellow squash or zucchini, sliced
- 1/4 cup [60 mL] chopped onion
- 1 [10-ounce / 284-mL] can cream of chicken soup concentrate
- 1 cup [250 mL] sour cream
- 1 cup [250 mL] grated carrots
- 8 ounces [227 g] stove-top stuffing
- 1/4 cup [60 g] margarine
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- Preheat oven to 350°F [180°C].
- Boil together yellow squash or zucchini slices and chopped onion into salted boiling water for 5 minutes; drain.
- Mix together cream of chiken soup concentrate and sour cream; mix into grated carrots.
- Delicately fold in drained yellow squash or zucchini slices; reserve.
- Prepare stove-top stuffing following packaging instructions.
- Spread half of stuffing over the bottom of a 9 x 13-inch [23 x 33-cm] oven-safe dish.
- Evenly cover stuffing with reserved yellow squash or zucchini slices mixture.
- Top mixture with remaining stuffing.
- Bake into preheated oven for 20 to 25 minutes, before serving.
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