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Herbed Squash Casserole
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Cuisine: American Vegetarian
What Can I Bring?
Perfect for: Suppers, office luncheons.
Make and take: Bake at home; transport warm or reheat in microwave at function.
Made famous by: Joan Demer of Stone Mountain, who created this casserole from items she had on hand.
Hands on time: 20 minutes Total time: 1 hour Serves: 6
Ingredients:
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4 tablespoons ( 1/2 stick) unsalted butter
2 cups herb stuffing mix, such as Pepperidge Farm Herbed Seasoned Stuffing
1 cup grated sharp cheddar cheese, divided
2 cups grated zucchini
2 cups grated yellow squash
1 cup grated carrots
1 small onion, chopped
1 cup sour cream
Salt and pepper to taste
Instructions:
Preheat oven to 350 degrees. Melt the butter in 2-quart microwave-safe baking dish. Stir in the stuffing mix and 1/3 cup of the grated cheese. Reserve 1/2 cup of the stuffing mixture for the topping.
In a mixing bowl, combine the zucchini, yellow squash, carrots and onion. Stir in the sour cream and remaining cheese. Pour into the baking dish over the stuffing mixture; spread evenly. Sprinkle with the reserved stuffing mixture and bake for 40 to 45 minutes, until bubbly and lightly browned.
In a mixing bowl, combine the zucchini, yellow squash, carrots and onion. Stir in the sour cream and remaining cheese. Pour into the baking dish over the stuffing mixture; spread evenly. Sprinkle with the reserved stuffing mixture and bake for 40 to 45 minutes, until bubbly and lightly browned.
Notes:
To save time, grate the vegetables in a food processor.
A dash of hot sauce on the vegetables adds a little extra zip.
A dash of hot sauce on the vegetables adds a little extra zip.
Nutrition:
Per serving: 315 calories (percent of calories from fat, 63), 9 grams protein, 20 grams carbohydrates, 3 grams fiber, 23 grams fat (14 grams saturated), 58 milligrams cholesterol, 384 milligrams sodium.
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