From the Southern Living Comfort Food cook booklet with a couple of minor changes to suit my own peferences.
1 1/2 lbyellow squash, cut into slices
1 lbzucchini, cut into slices
1small sweet onion, chopped
1 cgrated carrots
1 can(s)cream of mushroom soup (or cream of chicken, if you prefer)
18 oz container sour cream
1 to 28 oz can sliced water chestnuts, drained (you could use just 1 can; i prefer 2)
18 oz package herb-seasoned stuffing
1/2 cbutter, melted
How to Make Squash Casserole
- Preheat oven to 350. Place squash, suchinni, onion and about 2 tsp salt in pan with water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
- Stir together carrots, soup, sour cream and water chestnuts. Add additional salt to taste (about 1/2 tsp) in large bowl. Gently fold the cooked squash into the mixture.
- Stir together the stuffing and melted butter. Spoon half of the stuffing into a lightly greased 13x9 baking dish. Spoon squash mixture over the stuffing; top with remaining stuffing.
- Bake at 350 for 30-35 minutes or until bubbly and golden brown. May need to cover with aluminum foil after the first 20 minutes of cooking to avoid over-browning. Let stand about 10 minutes before serving.