Squash And Zucchini Casserole With Cream Of Mushroom Soup

8 ounces sour cream. Stir the stuffing and butter in a large bowl. Reserve 1 2 cup of the stuffing mixture and spoon the remaining stuffing mixture into a 2 quart shallow baking dish.

Olivia Luz

Stir the soup sour cream yellow squash zucchini carrot and cheese in a medium bowl. In a large bowl combine the vegetable mixture cheese soup sour cream and salt. Crush 1 1 2 sleeves of crackers and cover the bottom of a 9x13 glass baking dish. Preheat oven to 350 degrees. 6 medium zucchini and or yellow summer squash halved lengthwise and cut across into 3 8 inch slices about 7 cups 1 4 cup chopped onion.

Mix together soup half and half sour cream cheese onion flakes salt and pepper. Sprinkle over vegetable mixture. Add squash and onion and cook until tender but still firm about 15 minutes. Transfer to a greased 11x7 in. Combine cracker crumbs and butter.

Step 2 bring a large pot of salted water to a boil. Slice squash and zucchini into bite sized pieces. In a large skillet saute the summer squash zucchini mushrooms and onion in oil until tender. 2 cups herb seasoned stuffing mix 1 2 an 8 ounce. 1 cup shredded carrot.

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Preheat oven to 350 degrees f 175 degrees c. Zucchini casserole with summer squash. 1 can condensed cream of onion or cream of mushroom soup. Preheat oven to 350 degrees f 175 degrees c. Step 2 bring a large pot of salted water to a boil.

1 can condensed cream of onion or cream of mushroom soup. Mix together soup half and half sour cream cheese onion flakes salt and pepper. Stir the soup sour cream yellow squash zucchini carrot and cheese in a medium bowl.