Summer Squash, Carrot and Bell Pepper Casserole

• cups yellow squash or 6 cups zucchini, grated↗6 cups
• carrot, shredded↗1 cup
• bell pepper, chopped↗1
• onion, chopped↗1⁄4 cup
• sour cream↗1 cup
• (10 ounce) can condensed cream of chicken soup1 ounce
• butter↗1⁄2 cup
• ounces herb seasoned stuffing mix8 ounces

Step-by-step instructions

1. 1

   Cook all vegetables together in boiling, salted water for 5 minutes.

2. 2

   Drain.

3. 3

   Combine sour cream and soup.

4. 4

   Fold in vegetables.

5. 5

   Combine stuffing mix and melted butter.

6. 6

   Spread half of the stuffing mixture in a greased 12x7 baking dish.

7. 7

   Spoon vegetable mixture on top and cover with the remaining stuffing mix.

8. 8

   Bake at 350 degrees about 30 minutes.