Zucchini And Summer Squash Casserole - cooking recipe

Ingredients

2 tablespoons butter
1 lb zucchini, sliced
1 lb yellow squash, sliced
salt & freshly ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) carton sour cream
1 (7 ounce) can sliced button mushrooms, drained
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package herb seasoned stuffing mix
1 large onion, chopped

Preparation

Preheat oven to 350 degrees F.
Grease a 9 x 13 inch baking dish or casserole and set aside.
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.
Add the condensed soup, sour cream, and mushrooms, mixing well.
In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
Layer the squash mixture over the stuffing mix.
Cover with the remaining stuffing mix.
Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.