Summer is the season for an over-abundance of squash and zucchini. This super delicious recipe will be devoured up by your family and friends and you will be the hit of your summer picnics, potlucks, lake parties, and holiday get-togethers.
1 pound yellow squash, peeled and diced, (3 1/2 cups)
1 pound zucchini, peeled and diced, (3 1/2 cups)
1 small onion, diced tiny
1 stick unsalted butter, melted
2 cups herb-seasoned dressing mix
1 cup shredded carrots
1 can (10 3/4 ounces) cream of chicken soup
1 (8 ounces) carton sour cream, regular or low-fat
1/2 cup grated cheddar cheese, more if you like a cheesier casserole
1 (8 ounces) package Philadelphia cream cheese, cut into small pieces
1 green pepper, diced very tiny, optional
6 slices bacon, cooked, crumbled, optional
Serves 8 to 12.
Note: You can substitute croutons instead of the stuffing mix.
Note: If you want you can sauté’ the squash, zucchini, and onion in butter or bacon seasoning (grease); it will add the calories, but it sure tastes great.
Note: Sometimes, I shred the squash and zucchini instead of dicing it.
P.O. Box 8 Tulsa, OK 74101-0008