Email to Pat Barnes      

Recipe Categories: Pat_T's HOME PAGEAPPETIZERS BAR_COOKIES BEEF BEVERAGES BREAD BREADMACHINE BREAKFAST BROWNIES CAKESandPIES CAKES_FROM_MIXES CANDY CANNING_AND_PRESERVING CASSEROLES CONDIMENTS__SAUCES COOKIES CROCKPOT DESSERTS EGGS_AND_CHEESE FISHandSEAFOOD FOODPROCESSORBREADS GROUNDBEEF HOLIDAY Jell-oDishes MARINADES MEATS PASTA PET_RECIPES PORK POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS TIARA_CAKES VEGETABLES

Summer Vegetable Stuffing Bake




Source of Recipe


From At Your Service Southern Recipes, Places and Traditions. The Junior League of Gwinnett and North Fulton Counties, Inc.


List of Ingredients




3 cups herb-seasoned stuffing mix
1/4 cup (1/2 stick) butter, melted
1 (10 ounce) can cream of mushroom soup or cream of chicken soup
1/2 cup sour cream
1/2 cup shredded sharp Cheddar cheese
2 cups each shredded yellow squash and shredded zucchini
1/4 cup shredded carrot
1/4 cup finely chopped onion


Recipe



Mix the stuffing mix and butter in a bowl. Reserve 1/2 cup of the stuffing mixture. Place the remaining stuffing mixture in a 2-quart baking dish. Combine the soup, sour cream and Cheddar cheese in a large bowl and mix well. Stir in the squash, zucchini, carrot and onion. Spread over the stuffing mixture. Sprinkle with the reserved stuffing mixture. Bake at 350° F. for 40 minutes. Serves: 6 to 8.