Summer Squash Casserole

Tonight for dinner I decided to stick with the season we are even thought it definitely feels like Fall outside!
So what do I have for you tonight?

Summer Squash Casserole! YUMMY!

Summer Squash Casserole

by Danielle Brown

Prep Time: 15

Cook Time: 35

Keywords: bake entree vegetarian summer

Ingredients (8 Servings)

Instructions

1. Preheat oven to 350 degrees.

2. Cut squash and zucchini into 1/4 inch-thick slices.

3. Add chopped onion, 2 tsp salt and water to cover.
 
4. Bring to boil over medium-high heat, and cook 5 minutes, drain well.

5.Stir together 1 cup grated carrots, cream of whatever soup, sour cream and water chestnuts in a large bowl; fold in the squash mixture.

6. Stir together stuffing and 1/2 cup melted butter.
7. Spoon half of stuffing mixture in bottom of a lightly greased 13×9 inch baking dish.
 
8. Spoon squash mixture over stuffing mixture and top with remaining stuffing mixture.

9. Bake at 350 degrees for 20 minutes.
10. Cover with aluminum foil and put back in the oven for 10 minutes.

             Question: What are you having for dinner tonight?

Tagged as: carrots, cream of brocoli, squash, stuffing, summer, water chestnuts, zuchini