Thursday, December 15, 2011


This one dates back to my days living in Jacksonville.  Thank you Helen.  Do your own thing and make it healthier.  I use NON-fat sour cream and NO butter at all but do use some olive oil.

baked to perfection, what a great way to devour yellow squash


2 lb. fresh yellow squash, cooked and well drained
1 carrot grated
1 onion, chopped
1 can cream of mushroom soup
1/2 pt. sour cream
1 pkg. Herb stuffing mix
1/3 cup olive oil


Cook squash, season lightly with salt and pepper.

Add the carrot, onion, soup and sour cream.

Pour the olive oil over the stuffing mix and mix well. 

Add stuffing mixture to the veggie mixture and put this into a buttered casserole dish. (I spray with olive oil Pam)

Bake at 375 degrees for 30 to 35 minutes.

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