My mother makes a fabulous Summer Squash Recipe. I had some zucchini that needed to be used up.
I often steam them with some onions, garlic and tomotoes, but wasn't in the mood for that, so I deciced to use them in place of the Summer Squash in this recipe.
SUMMER SQUASH CASSEROLE
2 lbs summer squash, sliced and cooked (do not overcook)
2lbs onions, sliced and cooked (do not overcook)
1 cup shredded carrots
1 cup sour cream (I always sub low-fat)
1 stick margarine melted
1 small pkg herb stuffing mix
1 can cream of chicken soup (I always sub low-fat)
Melt a little butter on bottom of casserole dish. Layer Stuffing, 1/2 squash, 1/2 onions, 1/2 raw carrots, 1/2 sour cream, and 1/2 cream of chicken. Pour 1/2 butter over top. Repeat layers, saving a little stuffing for top. Bake at 350 degrees for 25-30 minutes.
I didn't have any herb stuffing so I substituted corn bread stuffing, which worked fine in this recipe.
I ate a little last night and froze 1/2 the casserole for another time.
I used some leftovers on top of pasta for lunch!