This week Lulu's Sizzlin' Saturday is showcasing a recipe that my Nana made in the 70's. My mom said that her family ate this casserole a lot in the summer because they had a garden and there was a ton of summer squash to cook and eat. It is a different dish and worth a try if you've never had the pleasure of tasting it.
Summer Squash and Stuffing Casserole
Place 6 cups sliced summer squash and 1/2 cup sliced onion in a sauce pan with about a cup of water. Boil for 5 minutes and drain. In a large bowl, combine 1 can Cream of Chicken soup, 1 cup sour cream and 1 cup shredded carrots. Fold in the drained squash and onion.
Prepare two 5 oz boxes of Stove Top stuffing as directed on package. Spread 1/2 the stuffing in a greased 9 x 13 baking dish. Spread squash mixture on top. Add remaining stuffing on top. Bake at 350* for 25-30 minutes.
My mom and I used light sour cream and the lower sodium soup and stuffing. We also used match stick carrots instead of shredding them ourselves. The match stick carrots are thicker than shredded carrots so we precooked them with the squash and onions so they would be softer.