Yellow Squash and Carrot Casserole

By kstetler

Ingredients

• 1 1/4 lb yellow squash, sliced 1/2 inch thick (about 4 cups)
• 1/2 lb carrots, peeled and sliced (1 cup)
• 1 large onion, chopped (1 cup)
• 1/3 cup chopped celery
• 1/3 cup chopped parsley
• 5 Tbsp butter
• 1 cup sour cream
• 1 3/4 cup herb-seasoned stuffing mix
• 1/4 tsp thyme
• 1/4 tsp salt
• 1/8 tsp pepper

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degrees. Grease a 1 1/2 quart shallow baking dish.
Cook squash and carrots in boiling water until tender, about 8 minutes. Drain.
In large skillet, saute onion, celery, and parsley in 4 Tbsp butter until onion is tender, about 3 minutes. Remove from heat.
Stir in sour cream, 1 1/2 cups stuffing mix, thyme, salt and pepper. Spread half the mixture in prepared dish. Arrange half of the carrots and squash over the top. Spread remaining stuffing mixture over vegetables. Arrange remaining carrots and squash on top in diagonal rows.
Heat 1 Tbsp butter in skillet. Stir in 1/4 cup stuffing mix, toss to coat, and sprinkle over casserole.
Bake, covered, for 20 minutes. Uncover and bake 10 minutes more, or until topping is crisp.