- 10
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
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