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Zucchini and Summer Squash Casserole

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“A great summertime casserole using yellow squash and zucchini. But if the little zucchini buggers are taking over your house, it's o.k. to use all zucchini in this recipe! :)”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 13 inch baking dish or casserole and set aside.
  3. In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
  4. Add the condensed soup, sour cream, and mushrooms, mixing well.
  5. In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
  6. Layer the squash mixture over the stuffing mix.
  7. Cover with the remaining stuffing mix.
  8. Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

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