Country Squash Casserole
Description
This creamy country squash casserole recipe features squash, bell pepper, and onion, with flavor and texture from cornbread stuffing mix and sour cream.
Ingredients
•
2 tablespoons butter
•
1 1/2 cups zucchini, sliced
•
1 1/2 cups yellow squash, sliced
•
1 red bell pepper, chopped
•
3/4 cup white onion, diced
•
1/2 cup chicken broth, or as needed
•
1 (10 3/4 ounce) can condensed cream of mushroom soup
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1 (6 ounce) package cornbread stuffing mix
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1/2 cup reduced-fat sour cream
Directions
1
Preheat the oven to 300 degrees F (150 degrees C). Grease a 7x7-inch casserole dish.
2
Melt butter in a large skillet over medium heat. Add zucchini, squash, bell pepper, onion, and chicken broth; bring to a simmer and cook until vegetables softened, about 10 minutes. Add more broth to keep mixture moist if needed.
3
Off heat, stir condensed soup, ¾ stuffing mix, and sour cream into vegetables until well combined; transfer to the prepared dish. Sprinkle remaining ¼ stuffing mix over top.
4
Bake in the preheated oven until top is browned, about 30 minutes.