Squash Casserole

Squash Casserole

 

 

Ingredients:

• 2 pounds fresh yellow and zucchini squash sliced ¼” thick (about 6 cups)
• 1 can of cream of chicken soup
• 8 oz. sour cream
• 2 eggs well beaten
• 1/2 cup of butter melted
• 2 cups of Julienned carrots (strings) or 1 cup grated carrots
• 1 medium onion - chopped
• 1 red pepper - chopped
• 3 cups of Stuffing mix (cornbread mix or regular seasoned mix)
• Grated cheddar cheese

Recipe:

• Sautee squash, onion & pepper in 2 tablespoons of butter
• In a large bowl mix sour cream, Cream of chicken soup, ½ cup of melted butter, Julienned carrots (strings), and eggs.
• Fold in squash mixture 
• Grease (or spray) a large casserole dish with cooking oil 
• Make 2 layers:
• Alternate ½ squash mixture and 1½ cups stuffing mix
• Bake at 350 degrees F for 45 minutes 
• Top with grated cheddar cheese.
• Return to oven to melt grated cheese before serving.

Pairs well with: 

                                     

                                                             Merlot                                                                              Montepulciano

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