Recipe Results: Cooking with Paula Deen

By kylaroy7

Ingredients

• 6 cups thinly sliced zucchini (about 3 large)
• 6 cups thinly sliced yellow squash (about 5 medium)
• 4 cups broccoli florets
• 2 cups grated carrot (about 3 large)
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 2 1/2 cups shredded Swiss cheese
• 1/2 cup butter
• 2 cups sour cream
• 2 large eggs, lightly beaten
• 2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 1 (6-ounce) box savory herb stuffing mix
• 2 cups French fried onion rings

Details

Servings 10
Adapted from pauladeenmagazine.com

Preparation

Step 1

2 large eggs, lightly beaten

1 (6-ounce) box savory herb stuffing mix

Preheat oven to 350˚. Lightly grease a 3-quart baking dish.

In a large Dutch oven, combine zucchini, squash, broccoli, carrot, bell pepper, onion, and water to cover; bring to a boil over high heat. Reduce heat, and simmer for 10 to 12 minutes, or until vegetables are tender. Drain well.

In a large bowl, combine vegetable mixture, cheese, and butter, stirring until melted. Add sour cream, eggs, salt, and pepper, stirring until combined. Add stuffing mix; stir well. Spoon mixture into prepared baking dish; bake for 20 minutes. Sprinkle casserole evenly with onion rings. Bake for 10 to 15 minutes longer, or until hot and bubbly. Serve immediately.

Makes 10 - 12 servings