2 lb summer squash
1 small onion, chopped
Salt and pepper to taste
1 Tbsp butter, melted
10¾-oz can cream of chicken soup
10¾-oz can cream of mushroom soup
8 oz sour cream
1 medium carrot, grated, optional
½ C butter, melted
8-oz pkg seasoned stuffing mix
Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with cooking spray, set aside. Wash and slice summer squash and place into a large saucepan or Dutch oven. Add onion and cover with water with about 1 teaspoon of salt and bring to a boil. Reduce heat and simmer until just tender (not soft and mushy). Pour into a strainer and remove as much water as possible.
In a large bowl, mix together soups, 1 tablespoon melted butter, sour cream, salt and pepper, and grated carrot. Gently fold in squash and onion and set aside.
In another bowl, combine stuffing mix with ½ cup melted butter. Fold about ⅓ to ½ of the stuffing mixture into the squash mixture. Spoon into prepared baking dish. Top with remaining stuffing mixture.
Bake for about 20 to 30 minutes or until topping is browned and bubbly. Serve as a side dish with your favorite meat dish.
Recipe and photo courtesy of justapinch.com.