Summer Squash, Carrot and Bell Pepper Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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It's about time for the summer vegetables to begin showing up. This is a tasty side dish in which to use some of them. I have had this recipe for years. Ingredients:
6 cups yellow squash or 6 cups zucchini, grated |
1 cup carrot, shredded |
1 bell pepper, chopped |
1/4 cup onion, chopped |
1 cup sour cream |
1 (10 ounce) can condensed cream of chicken soup |
1/2 cup butter |
8 ounces herb seasoned stuffing mix |
Directions:
1. Cook all vegetables together in boiling, salted water for 5 minutes.
2. Drain.
3. Combine sour cream and soup.
4. Fold in vegetables.
5. Combine stuffing mix and melted butter.
6. Spread half of the stuffing mixture in a greased 12x7 baking dish.
7. Spoon vegetable mixture on top and cover with the remaining stuffing mix.
8. Bake at 350 degrees about 30 minutes.
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