Summer Squash Casserole - cooking recipe

Ingredients

2 c. water
6 to 8 medium zucchini, sliced (6 c.)
1 c. shredded carrots
1/2 c. diagonally sliced celery
1/2 c. chopped onion
1 c. dairy sour cream
1/2 tsp. dill weed
10 3/4 oz. can condensed cream of chicken soup
6 oz. pkg. (4 c.) herb seasoned stuffing mix
1/2 c. margarine, melted

Preparation

Heat oven to 350\u00b0.
Grease 3-quart casserole.
In 3-quart saucepan, bring water to a boil.
Add zucchini, carrots, celery and onion.
Cover and cook over medium heat about 5 minutes or until celery is crisp-tender.
Drain.
In small bowl, combine sour cream, dill weed and soup.
Add to cooked vegetables; mix.
In large bowl combine stuffing mix and margarine.
Spoon half of stuffing in bottom of prepared casserole.
Spoon vegetable mixture over stuffing mixture; sprinkle with remaining stuffing.
Bake at 350\u00b0 for 30 to 40 minutes or until golden brown and thoroughly heated.