Summer Squash, Carrot and Bell Pepper Casserole

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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 6  cups  yellow squash or 6  cups zucchini, grated
• 1  cup carrot, shredded
• 1  bell pepper, chopped
• 1⁄4 cup onion, chopped
• 1  cup sour cream
• 1 (10 ounce) can  condensed cream of chicken soup
• 1⁄2 cup butter
• 8  ounces herb seasoned stuffing mix

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.