Summer Squash Stuffing Casserole

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This casserole is a perfect side dish any time of year, but especially for the big Thanksgiving dinner. A squash blend is topped with homemade stuffing and baked for a delicious side.

  • 8
  • 30 mins
  • 60 mins

Ingredients

  • STUFFING:
  • 4 tablespoons butter
  • 1 diced onion
  • 2 cups bread crumbs
  • 1 1/2 cups vegetable broth
  • 1 teaspoon sage
  • 1 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
  • FILLING:
  • 1 summer squash, thinly sliced into rounds
  • 1 zucchini, thinly sliced into rounds
  • 1 can cream of mushroom soup
  • 1 spoonful mayonnaise
  • 1/2 teaspoon curry powder
  • Juice from 1/2 lemon

Preparation

Step 1

MAKE THE STUFFING:
Melt butter in large pan. Saute onions.
Add bread crumbs, broth, and seasoning.
Set aside and allow broth to soak into the bread crumbs.

MAKE THE FILLING:
Grease a pie pan.
Layer pan with sliced summer squash and zucchini.
Mix together mushroom soup, mayonnaise, curry powder, and lemon juice. Pour mixture over squash.
Top with stuffing.

Bake at 350°F for about 30 minutes until hot and bubbly.

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