Wednesday, August 21, 2013
This recipe is from my mother-in-law, Margaret Guthrie (originally from Bon Appetit as Zucchini Bake.) Even though it's a vegetable side dish, it is made with cream of chicken soup. If you want to make it totally vegetarian, you can substitute cream of celery soup. I usually make it over the summer when zucchini and summer squash are in season, but is good during the holidays as well. Goes well with roast chicken and turkey.
2 lbs. sliced squash (6 cups); I use a mix of zucchini and yellow summer squash.
1/4 cup chopped onion
1 can cream of chicken soup (I use Campbell's) -- or substitute cream of celery soup per
1 cup sour cream (use regular, not low fat or fat free)
1 cup shredded carrots
1 -8 oz. pack herb-seasoned stuffing mix
1/2 cup melted butter
Preheat oven to 350 degrees. Cook squash and onions in boiling, salted water 5 minutes; drain. Combine soup and sour cream in a large mixing bowl (large enough to add the squash later). Stir in carrots. Fold in the cooked and drained squash and onion mixture. Combine stuffing and melted butter and spread half in 12x7x2 dish. Spoon veggie mix on top. Then top with remaining stuffing. Bake at 350 degrees for 25-30 minutes. Serves 8.