Zucchini Casserole
Ingredients:
- butter, divided - 3 1/2 T
- zucchini, cut into 1/4 inch slices - 2 medium
- summer squash, cut into 1/4 inch slices - 2 medium
- diced onion - 1/2 cup
- shredded carrots - 1/2 cup
- cream of mushroom soup - 10.75 ounce can
- Greek yogurt - 1/2 cup
- herb seasoned stuffing mix - 2 cups
Instructions:
In a skillet, melt 2 T butter over medium heat. Add onion, zucchini, squash and carrots; saute for 3 - 4 minutes. Cover pan; cook an additional 5 - 6 minutes until the zucchini and squash are tender. Remove squash mixture from heat and stir in the soup, yogurt and 1 ¼ cups stuffing until well combined. Evenly spread mixture to a 11 x 7 inch casserole dish.
Melt 1 ½ T butter and combine with the remaining ¾ cup stuffing mix. Sprinkle stuffing on top of zucchini mixture.
Bake in a preheated 350 degree oven for about 30 minutes.
