Saturday, August 9, 2014

Summer Squash, Carrot and Bell Pepper Casserole

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


INSTRUCTIONS

Cook all vegetables together in boiling, salted water for 5 minutes. Drain.

Combine sour cream and soup. Fold in vegetables.

Combine stuffing mix and melted butter. Spread half of the stuffing mixture in a greased 12x7 baking dish. Spoon vegetable mixture on top and cover with the remaining stuffing mix.

Bake at 350 degrees about 30 minutes.

Serves 4-6



Source: food.com

No comments:

Post a Comment

Purchase a Share Now!

Join Our Mailing List

Email:

Facebook Fan

Our Newsletters