Summer Squash, Carrot and Bell Pepper Casserole

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 8
• 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.

Reviews

[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.