I only made this once, but it passed a gourmet's test! Like the corn casserole, it is taking a healthy veggie and adding things I should be cutting out of my diet at this age! It also livens up some rather bland veggies and once in a while I think that is OK!
AKA: Summer Vegetable Bake
Ingredients:
3 cups of herbed stuffing mix
1/4 cup (1/2 stick) of butter, melted
1 (10 ounce) can of cream of mushroom or cream of chicken soup
1/2 cup of sour cream
1/2 cup of sharp cheddar cheese shredded
2 cups of shredded yellow squash
2 cups of shredded zucchini
1/4 cup of shredded carrts
1/4 cup of finely chopped onion
Directions: Oven Temperature: 350
1. Combine the stuffing mix and butter in a bowl. Reserve 1/2 cup of this mixture.
2. Place the remaining stuffing/butter mix in a 2 quart casserole dish.
3. Combine the soup, sour cream and cheddar cheese in a large bowl and mix well. Add the squash, zucchini, carrots and onion, stir well.
4. Spread over the stuffing mixture and sprinkle the reserve stuffing on top.
5. Bake for 40 minutes.
AKA: Summer Vegetable Bake
Ingredients:
3 cups of herbed stuffing mix
1/4 cup (1/2 stick) of butter, melted
1 (10 ounce) can of cream of mushroom or cream of chicken soup
1/2 cup of sour cream
1/2 cup of sharp cheddar cheese shredded
2 cups of shredded yellow squash
2 cups of shredded zucchini
1/4 cup of shredded carrts
1/4 cup of finely chopped onion
Directions: Oven Temperature: 350
1. Combine the stuffing mix and butter in a bowl. Reserve 1/2 cup of this mixture.
2. Place the remaining stuffing/butter mix in a 2 quart casserole dish.
3. Combine the soup, sour cream and cheddar cheese in a large bowl and mix well. Add the squash, zucchini, carrots and onion, stir well.
4. Spread over the stuffing mixture and sprinkle the reserve stuffing on top.
5. Bake for 40 minutes.
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