1 pound zucchini
1 pound summer squash
1 can cream of celery soup
3/4 cup sour cream
1 carrot, grated
1/2 cup grated sharp cheese
1 small onion, chopped
1 stick butter
1/2 package stuffing mix (4 cups)
Slice zucchini and squash into quarters (lengthwise) and then slice the quarters 1″ thick. Boil 10 min. And drain.
In a medium bowl, melt butter and add stuffing mix. Place half of mix into a greased 2-1/2 qt. casserole.
Add drained squash. Combine soup, sour cream, carrot, onion and cheese. Pour soup mixture over squash. Top with remaining stuffing. Cover and bake at 350′ for 50 min.
For the casserole last night, I doubled the squash and used a 9 x 13 x 3″ disposable pan.
Everything else remained the same.