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Squash Casserole Yield: 6 Servings
1 onion 6 ounces stuffing mix
3 carrots (chicken or herb)
6 cups unpeeled zucchini or 1/2cup butter, melted
yellow squash
1 can cream of chicken soup
1 cup sour cream
Temperature: 350°F/177°CTime: 25-30 minutes
Using the chopping blade, chop onions on Speed 6. Using the
shredding disk, shred carrots. Remove carrots and onions from bowl
and set aside. Using the slicing disc, slice squash on Speed 8.
Boil vegetables for 5 minutes. Drain and set aside. Combine soup
and sour cream. Stir into vegetable. Combine stuffing mix with
melted butter and spread half on the bottom of a 9x13-inch greased
pan. Spoon vegetable mixture on top and sprinkle with remaining
stuffing mix. Bake as directed.
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