Summer Squash, Carrot and Bell Pepper Casserole

Total Time
45mins
Prep 15 mins
Cook 30 mins

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 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.
Most Helpful

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.

sugarpea June 15, 2004