Summer Squash Casserole

Happy Monday, everyone!  Here is another one of those perfect summertime recipes, when the zucchini and yellow squash in your garden seem to be multiplying by the second.  What to do?  My parents used to make this casserole for summer picnics and get-togethers, and it was always a hit.  Even with me, the world's pickiest kid!   It's delicious and full of vegetables, but still has a savory, homey, comfort-food quality.

 

3 cups squash (zucchini or yellow squash, or a mix of both)

2 carrots, shredded

1 small onion, grated

1 cup cream of chicken soup

1/2 cup sour cream

1/2 package Pepperidge Farm stuffing (the cubed kind)

1/3 cup melted butter

 

Cut the squash into bite sized pieces.  Lightly cook and drain.  Mix the stuffing with the melted butter.  Mix the squash, carrots, onion, soup, sour cream, and half of the stuffing mixture.  Pour into a casserole dish and top with the remaining half of the stuffing mixture.  Bake at 350 degrees for 25 minutes, or until brown and bubbly.  Serves 8-10 people.