Squash Casserole

By MarieR

Ingredients

• 8 cups thinly sliced yellow squash (approximately 10 medium)
• 8 cups thinly sliced zucchini squash (approximately 4 large)
• 2 cups shredded carrot (approximately 4 medium)
• 1 (8-ounce) package sliced mushrooms
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 cups shredded Cheddar cheese
• 2 cups shredded Swiss cheese
• 2 cups sour cream
• 1 (10.75-ounce) can cream of chicken soup
• 1 (10.75-ounce) can cream of mushroom soup
• 1 (6-ounce) box chicken-flavored stuffing mix
• 1/2 cup butter, melted
• 10 slices bacon, cooked and crumbled
• 1/2 teaspoon salt

Details

Servings 10
Preparation time 20mins
Cooking time 21mins

Preparation

Step 1

Cook: 20 minutes, Bake: 1 hour

1.In a large Dutch oven, combine squashes, carrot, mushrooms, onion, and bell pepper. Add water to cover. Bring to a boil over medium-high heat. Reduce heat and simmer for 15 minutes, or until vegetables are tender. Drain well.
2.Preheat oven to 350°. Lightly grease a 3-quart baking dish.
3.In a large bowl, combine vegetables, cheeses, sour cream, soups, stuffing mix, butter, bacon, and salt, stirring well. Spoon mixture into prepared baking dish
4.Bake for 1 hour.