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Summer Squash casserole
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Servers 26-30 | |
18 cups | sliced zucchini or yello summer squash, (about 6 pounds) |
6 medium | carrots shredded |
3 medium | onions |
1-1/2 cups | butter divided |
3 cans (10 3/4 oz ea) | condensed |
Cream of chicken soup undiluted | |
3 cups (24 ounces) | sour cream |
3 packages (8 oz ea) | crushed stuffing mix |
• sauté squash, carrots and onions in 6 tablespoons butter until tender. Remove from heat. Stir in soup and sour cream. Melt remaining butter add stuffing mix. Gently stir into the squash mixture.
• transfer to two greased 13 in x 9 in baking dishes bake uncoverd at 350 for 35-40 min or until stuffing is heated.
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