Squash Casserole Yield: 6 Servings

1 onion

6 ounces stuffing mix

3 carrots

(chicken or herb)

6 cups unpeeled zucchini or

1/2cup butter, melted

yellow squash

 

1 can cream of chicken soup

 

1 cup sour cream

 

Temperature: 350°F/177°C

Time: 25-30 minutes

Using the chopping blade, chop onions on Speed 6. Using the shredding disk, shred carrots. Remove carrots and onions from bowl and set aside. Using the slicing disc, slice squash on Speed 8.

Boil vegetables for 5 minutes. Drain and set aside. Combine soup and sour cream. Stir into vegetable. Combine stuffing mix with melted butter and spread half on the bottom of a 9x13-inch greased pan. Spoon vegetable mixture on top and sprinkle with remaining stuffing mix. Bake as directed.

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