Summer Squash, Carrot and Bell Pepper Casserole

READY IN: 45mins
Recipe by Trisha W

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.

Top Review by sugarpea

A note for those who might have the same idea: I tried the no-fat/low-fat version of everything and used 1/4 cup olive oil and 1/4 cup water to replace the butter. It was not a happy outcome. I recommend you make this as written and not try to cut down on the fats. It will leave the casserole really flat tasting.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a