Squash Casserole
Ingredients
- 2½ lb yellow squash, thinly sliced
- 2 lb zucchini, thinly sliced
- 1 (8-oz) pkg sliced mushrooms
- 1 sweet onion, chopped
- 1 (6-oz) box savory herb stuffing mix
- 1 (16-oz) carton sour cream
- 2 cups shredded sharp Cheddar cheese
- ¼ cup butter, melted
- 1 cup coarsely crushed round buttery crackers
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 350°F.
- Combine squash, zucchini, mushrooms and onion in a large Dutch oven; add water to cover.
- Bring to a boil over medium-high heat; reduce heat, and simmer 10 minutes or until vegetables are tender.
- Drain well, and return to pot.
- Stir in stuffing mix, sour cream, cheese and melted butter; spoon into a greased 13-x 9-inch baking dish.
- Stir together crackers and cheese; sprinkle over casserole.
- Bake 30 to 40 minutes or until hot and bubbly.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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