Ingredients
-
6
-
1
-
1
-
1/4
-
1
-
1
-
1/2
-
8
-
-
-
-
-
-
-
Directions
Summer Squash, Carrot and Bell Pepper Casserole, It’s about time for the summer vegetables to begin showing up This is a tasty side dish in which to use some of them I have had this recipe for years , A note for those who might have the same idea: I tried the no-fat/low-fat version of everything and used 1/4 cup olive oil and 1/4 cup water to replace the butter It was not a happy outcome I recommend you make this as written and not try to cut down on the fats It will leave the casserole really flat tasting , It’s about time for the summer vegetables to begin showing up This is a tasty side dish in which to use some of them I have had this recipe for years
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Steps
|
1
Done
|
Cook All Vegetables Together in Boiling, Salted Water For 5 Minutes. |
|
2
Done
|
Drain. |
|
3
Done
|
Combine Sour Cream and Soup. |
|
4
Done
|
Fold in Vegetables. |
|
5
Done
|
Combine Stuffing Mix and Melted Butter. |
|
6
Done
|
Spread Half of the Stuffing Mixture in a Greased 12x7 Baking Dish. |
|
7
Done
|
Spoon Vegetable Mixture on Top and Cover With the Remaining Stuffing Mix. |
|
8
Done
|
Bake at 350 Degrees About 30 Minutes. |
