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Zuchinni: Summer Squash Casserole




Source of Recipe


Taste of Home


List of Ingredients




9 cups sliced zucchini or yellow summer squash (about 6 pounds)
3 medium carrots, shredded
1 1/2 medium onions, chopped
3/4 cup butter, divided
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 1/2 cups (24 ounces) sour cream
1 1/2 - 2 packages (8 ounces each) crushed stuffing mix

Recipe



In a Dutch oven, saute squash, carrots and onions in 3 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream.
Melt the remaining butter; add to stuffing mix.
Gently stir into the squash mixture.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.

Yield: 12-15 servings.
Tip: Assemble casserole, cover and refrigerate.
Remove from the refrigerator 30 minutes before baking