Summer Squash Casserole
Summer Squash Casserole is an moderately easy dinner. Made with 2 c. water, 6 to 8 medium zucchini, sliced (6 c.), 1 c. shredded carrots, 1/2 c. diagonally sliced celery and 1/2 c. chopped onion, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
🔗 Recipe adapted from RecipeNLG-Full
Heat oven to 350°.
Grease 3-quart casserole.
In 3-quart saucepan, bring water to a boil.
Add zucchini, carrots, celery and onion.
Cover and cook over medium heat about 5 minutes or until celery is crisp-tender.
Drain.
In small bowl, combine sour cream, dill weed and soup.
Add to cooked vegetables; mix.
In large bowl combine stuffing mix and margarine.
Spoon half of stuffing in bottom of prepared casserole.
Spoon vegetable mixture over stuffing mixture; sprinkle with remaining stuffing.
Bake at 350° for 30 to 40 minutes or until golden brown and thoroughly heated.
🍷 Perfect Pairings
Complete your meal with these
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