Squash And Zucchini Casserole Recipe With Stuffing

I made this recipe using low fat ingredients mixed the wet ingredients before adding to the squash crushed the croutons prior to adding to casserole and added some of the cheese to the mix and some for the topping. Butter a 1 1 2 quart casserole dish. Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.

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Wash the zucchini and cut off the ends.

Squash and zucchini casserole recipe with stuffing. For 40 minutes or until the mixture is hot and bubbling. In a large sauce pan add squash and zucchini with enough water to cover the top of them and bring to a boil on medium low heat cover pan with lid and boil until just tender about 6 minutes drain well and set squash aside in a large bowl combine boxed stuffing mix finely diced onion cream of mushroom soup and sour cream and stir well. Ingredients 2 teaspoons vegetable oil 3 crookneck yellow squash diced sweet yellow onion diced 2 tablespoons water or as needed 1 10 75 ounce can condensed cream of chicken soup 1 8 ounce container sour cream cup shredded cheddar cheese 6 ounce box dry bread stuffing mix. 1 2 cup sour cream 2 medium yellow squash shredded about 2 cups 2 small zucchini.

Peel the carrots and shred on the large holes of a box grater or food processor shredding disc. I used 4 summer squash and two medium italian zucchini. Stir the soup sour cream yellow squash zucchini carrot and cheese in a medium bowl. While zucchini blossoms are the most popular for this recipe due to their size you can use any squash blossom in this recipe with similar results.

Spread the mixture over the stuffing mixture and sprinkle with the reserved stuffing mixture. Ingredients 1 4 cup all purpose flour 1 can 10 3 4 ounces condensed cream of chicken soup undiluted 1 cup sour cream 2 medium yellow summer squash cut into 1 2 inch slices 1 small onion chopped 1 cup shredded carrots 1 package 8 ounces stuffing mix 1 2 cup butter melted. Bake in a 350 degree oven for 30 minutes until golden brown. I used all squash didn t have zucchini so 2lb cut squash i used 2cups the whole bag of shredded cheddar cheese a box of cornbread dressing mix 4 tsp sugar a stick of melted butter the 2 eggs 1tsp salt and 1 2 onion chopped 1 2 cup half and half i then mixed all this together in the casserole dish itself then covered with foil and baked it.

Preheat the oven to 350 f. Ingredients 3 cups pepperidge farm cornbread stuffing 1 4 cup butter melted 1 2 stick 1 can 10 1 2 ounces campbell s condensed cream of chicken soup or campbell s condensed 98 fat free cream of chicken. Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole. Steps to make it.

Photo courtesy of joanne dibona. Cut the zucchini into 1 2 inch round slices.