Ingredients:
2 tablespoons butter
1 lb zucchini, sliced
1 lb yellow squash, sliced
salt & freshly ground black pepper
1 (10 3/4 ounce) cans condensed cream of chicken soup
1 (8 ounce) cartons sour cream
1 (7 ounce) cans sliced button mushrooms, drained
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) packages herb seasoned stuffing mix
1 large onions, chopped
Directions:
Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish or casserole and set aside.
In a large skillet, heat 2 tbsp.
butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
Add the condensed soup, sour cream, and mushrooms, mixing well.
In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
Layer the squash mixture over the stuffing mix.
Cover with the remaining stuffing mix.
Bake uncovered at 350 degrees F.
for 30-35 minutes, or until topping is golden brown and casserole is bubbly.
Servings: 6-8
Time preparation: 10 min.
Time total: 40 min.