ZUCHINI SQUASH CASSEROLE
This casserole is like a warm hug on a cold night. I go to a Bible study on Wednesday nights and it is a pot-luck Bible Study. A friend of mine there is an excellent cook and baker and brought this casserole last year. It was absolutely delicious. Try it and see!
This is a very easy casserole to make and is just so good. I always keep the items I need for this in the pantry. Especially in the winter months when I love a casserole. This is absolutely one of the best dinner recipes I have been given in a long time. It has changed up my dinner game plan in a very good way.
If you make dinner often for your family or yourself, you know how we start to make the same things over and over again. I know I do. Add this to your rotation for something delicious and different. You can add any kind of other veggies to it and chicken or tofu too. It is a very versatile casserole.
My friend from Anthony First Baptist church shared this recipe with me last year. She brought it to a Wednesday night Bible Study we go to and have a pot-luck dinner. She is a very accomplished cook and everything she brings is excellent. This recipe is no exception. Try it.
INGREDIENTS
2 lbs. (or 6 cups) zucchini or yellow squash or both
1/4 Cup Onion, finely chopped
1 Cup Shredded Carrots
1 can of Cream of Chicken Soup
1/4 Soup Can of Milk
1 8 oz. Carton of Sour Cream
1 - 7 oz. pkg. Stove Top Herb Stuffing Mix
1/2 Cup Butter, melted
1/2 tsp. Salt
1/2 tsp. Pepper
DIRECTIONS
Cut squash in ¼ inch slices and then in half again. Shred carrots and chop onion. Add these together in a large pot, fill with water and bring to a boil. Boil for 5 minutes or until the squash becomes translucent. Drain vegetables thoroughly, set aside.
In a large bowl, combine the cream of chicken soup, milk, sour cream, salt and pepper and stir well. Add the cooked vegetables and gently stir to coat. Set aside.
Mix together stuffing mix and melted butter and mix together until all stuffing crumbs are coated with butter.
On the bottom of a 13x9X2 inch baking dish, spread ½ of the stuffing mixture and pat down. Pour squash mixture over this. Spread the remaining stuffing mix over the top of this.
Bake at 350 degrees for 25 to 30 minutes or until bubbly and golden brown.
