Summer Squash Casserole

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 6 medium zucchini (about 7 cups) or 6 medium summer squash, halved lengthwise and cut into 3/8-inch slices (about 7 cups)
• 1/4 cup chopped onion
• 1 (10 3/4 ounce) can cream of onion soup (or cream of mushroom soup)
• 1 (8 ounce) carton sour cream
• 1 cup shredded carrot
• 2 cups herb seasoned stuffing mix
• 1/4 cup butter, melted

Recipe

• 1 in a large pan, cook zucchini and onion in a small amount of boiling water for 3-5 minutes or until crisp tender; drain.
• 2 in a large mixing bowl, combine the soup and sour cream; stir in the carrots.
• 3 fold in the zucchini mixture; set aside.
• 4 in a smaller bowl, toss the stiffing mix and melted butter.
• 5 sprinkle half the stuffing mixture into an ungreased 2 quart baking dish.
• 6 spoon the vegetable mixture on top; sprinkle with remaining stuffing mixture.
• 7 bake, uncovered, at 350° for 25-30 minutes or until heated through.