Squash and Zucchini Casserole

Squash and Zucchini Casserole

This casserole is great for summer or for a holiday side dish. For anyone who plants squash and is looking for a good casserole recipe, this one is for you.

Ingredients:

2-3 large zucchini's, washed, dried, cut into slices and then cut in half
4 summer squash (2-3 if they are large), washed, dried, cut into slices and cut in half
1 box of stove top stuffing for turkey or chicken (or even sage or cornbread)
2-3 cups cheese
1/2-1 cup sour cream
4 tablespoons butter
1-2 tablespoon seasoned salt
1/2 tablespoon pepper

Directions:

1. Heat oven to 350.
2. Melt 2 tablespoons butter over medium heat in a large skillet. Once melted, add half of the squash into the pan and sprinkle with 1/2 the seasoned salt (stir occasionally). After 12-15 minutes, or until the vegetables are softened, drain using a strainer (a noodle one will do. Then pour into a large casserole dish. Repeat this step with the second batch of squash, butter, and seasoned salt.
3. While the second batch of vegetables cook, pour the bag of stove top stuffing into a food processor and finely chop.
4. Once all the squash is in the dish, add pepper, cheese, sour cream, and 1/3 of the stuffing. Stir together well. Then add the remaining stuffing on top, and cook for 30 minutes.

This is a great summer or autumn side dish. If desired, add onions or celery to the stuffing or even chopped apples with some olive oil or apple cider vinegar.