Summer Squash Casserole Recipe

Ingredients

18 cups sliced zucchini or yellow summer squash (about 6 pounds)

6 medium carrots, shredded

3 medium onions, chopped

1-1/2 cups butter, divided

3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

3 cups (24 ounces) sour cream

3 packages (8 ounces each) crushed stuffing mix

Directions

In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture.

Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through. Yield: 26-30 servings.

Tip: Assemble casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

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