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Back Mountain Summer Squash Casserole

List of Ingredients




You can try this scrumptious recipe with any type of soft-skinned summer squash.

1/4 cup plus two tablespoons Extra Virgin Olive
Oil
2 pounds zucchini
1 medium onion, sliced into 1-2 inch strips
1 can Campbell’s® cream of mushroom soup
1 cup sour cream
1 cup carrots, grated
1 Stove Top® stuffing mix (8-ounce package)




Recipe





Preheat oven to 350 degrees. Soak zucchini in warm water for 10-15 minutes to loosen any sand, then clean and slice into thin coins. Add zucchini and onion to large pot
of boiling water; drain after 5 minutes. In a large bowl, mix soup with the sour cream, and then fold in carrots, zucchini and onions. In a separate bowl, gradually mix olive
oil and stuffing. Cover bottom of a 10x10x2 inch baking dish with the stuffing, and then layer vegetable mixture on top. Spread remaining stuffing on top, and bake for 30
minutes. Makes about 6-8 side servings, 4-6 main servings.