
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 |
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1 can cream of chicken soup |
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1 cup sour cream |
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Temperature: 350°F/177°C | Time: |
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
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