- 1 lb Zucchini, cubed
- 1 lb Yellow Squash, cubed
- 1 c Carrots, grated
- 2 Onions, medium, chopped
- 1 box Stuffing Mix
- 1/2 c Butter, melted
- 1 c Sour Cream
- 1 can Cream of Chicken Soup
- Salt and Pepper, to taste
Serves 8-12
Place squash and onions in 1″ to 2″ water. Bring to a boil and simmer 10 minutes. Drain. Place stuffing crumbs and seasoning packet contents in a small bowl. Add melted butter and mix thoroughly. In a large bowl combine squash, onions, carrots, sour cream and soup plus all but 1/2 c stuffing. Stir well. Place in a greased 2 to 3 qt. casserole (or 13” x 9” pan). Top with reserved stuffing. Bake at 350ºF for 30 to 40 minutes.
Recipe by: Alé Heller, Biglerville
Finalist – Side Dishes
2004 Pennsylvania “Simply Delicious, Simply Nutritious” Vegetable Recipe Contest