In a saucepan cook squash and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in shredded carrots. Fold in drained squash. Combine stuffing mix and margarine. Spread half of stuffing mixture in the bottom of a 7x12 baking dish. Spoon vegetable mix on top. Sprinkle remaining stuffing over vegetables. Bake at 350ø for 25 to 30 minutes. Yield: 6 to 8 servings.
SUNNY HAWK (MRS. BOYCE)
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League.
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