Summer Squash, Carrot And Bell Pepper Casserole - cooking recipe

Ingredients

6 cups yellow squash or 6 cups zucchini, grated
1 cup carrot, shredded
1 bell pepper, chopped
1/4 cup onion, chopped
1 cup sour cream
1 (10 ounce) can condensed cream of chicken soup
1/2 cup butter
8 ounces herb seasoned stuffing mix

Preparation

Cook all vegetables together in boiling, salted water for 5 minutes.
Drain.
Combine sour cream and soup.
Fold in vegetables.
Combine stuffing mix and melted butter.
Spread half of the stuffing mixture in a greased 12x7 baking dish.
Spoon vegetable mixture on top and cover with the remaining stuffing mix.
Bake at 350 degrees about 30 minutes.