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| EVERY Christmas and Thanksgiving this is a crowd favorite with leftovers fought and squabbled over!
Ingredients:
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- 4 large squash thinly [1/4 inch] sliced (6 cups)
- 1/2 cup chopped onion
- 1 10 3/4 ounce can cream of chicken soup
- 1 cup Full fat sour cream
- 1 tsp salt
- black pepper to taste
- 1 cup shredded carrot [2 medium carrots]
- 4 cups Pepperidge Farm herb-seasoned stuffing mix (most of 8 ounce bag)
- 1/2 cup butter [1 stick], melted
**For a little variation, try adding a bit of zucchini too**
**Optional: add 1 cup shredded sharp cheddar cheese to soup mixture
Preparation:
Add melted butter to stuffing and spread half of the stuffing on the bottom of a 9x 11 inch baking dish. Spoon vegetable mixture on top.
Sprinkle remaining stuffing mixture over the top.
Bake at 350° until heated through, 30 minutes.
Preparation:
Cook squash,carrot and onion in frying pan on medium high stirring frequently for 10 minutes [until tender].
Combine soup [or broth mixture], sour cream, and pepper to taste. Fold in cooked veggies.
Combine soup [or broth mixture], sour cream, and pepper to taste. Fold in cooked veggies.
Add melted butter to stuffing and spread half of the stuffing on the bottom of a 9x 11 inch baking dish. Spoon vegetable mixture on top.
Sprinkle remaining stuffing mixture over the top.
Bake at 350° until heated through, 30 minutes.
Makes 6 servings.
