1 ½ lbs. zucchini or yellow squash
1 can condensed cream of chicken soup
1 (8 oz.) carton sour cream
1 stick butter
1 (8 oz.) pkg. herbed stuffing mix (Pepperidge Farms)
Cook squash until tender then drain. Add next 2 ingredients. Melt ¾ stick butter in 2 qt. casserole dish. Add stuffing & mix well. Pack into bottom. (Reserve some stuffing for the top.) Pour squash mixture over stuffing and sprinkle remaining stuffing on top. Dot with rest of butter.
Bake at 350° for 30 minutes.
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