Zucchini And Summer Squash Casserole

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 tablespoons butter
• 1 lb zucchini, sliced
• 1 lb yellow squash, sliced
• salt & freshly ground black pepper
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) carton sour cream
• 1 (7 ounce) can sliced button mushrooms, drained
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package herb seasoned stuffing mix
• 1 large onion, chopped

Recipe

• 1 preheat oven to 350 degrees f.
• 2 grease a 9 x 13 inch baking dish or casserole and set aside.
• 3 in a large skillet, heat 2 tbsp.
• 4 butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
• 5 add the condensed soup, sour cream, and mushrooms, mixing well.
• 6 in a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
• 7 layer the squash mixture over the stuffing mix.
• 8 cover with the remaining stuffing mix.
• 9 bake uncovered at 350 degrees f.
• 10 for 30-35 minutes, or until topping is golden brown and casserole is bubbly.