Zucchini-Summer Squash Casserole - cooking recipe

Ingredients

6 to 8 c. squash (yellow and green)
1/4 c. onions, chopped
1/4 c. pepper, chopped
3 red tomatoes
1 can cream of chicken soup plus 1/2 can milk
1 c. sour cream
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter
cheese

Preparation

Cook squash until just tender and drain.
Saute onions, pepper and tomatoes until tender.
Add soup, milk and sour cream together; add melted butter.
Butter 2-quart casserole dish.
Add in layers, starting with stuffing, vegetables and milk mixture. Cover with Mozzarella or Parmesan cheese.
Bake at 350\u00b0 for 30 minutes.
Makes 12 to 15 servings.