Mary Anne's Squash Casserole

Summer is the season for an over-abundance of squash and zucchini. This super delicious recipe will be devoured up by your family and friends and you will be the hit of your summer picnics, potlucks, lake parties, and holiday get-togethers.

1 pound yellow squash, peeled and diced, (3 1/2 cups)

1 pound zucchini, peeled and diced, (3 1/2 cups)

1 small onion, diced tiny

1 stick unsalted butter, melted

2 cups herb-seasoned dressing mix

1 cup shredded carrots

1 can (10 3/4 ounces) cream of chicken soup

1 (8 ounces) carton sour cream, regular or low-fat

1/2 cup grated cheddar cheese, more if you like a cheesier casserole

1 (8 ounces) package Philadelphia cream cheese, cut into small pieces

1 green pepper, diced very tiny, optional

6 slices bacon, cooked, crumbled, optional

  • Preheat oven to 350 degrees F. Spray a 9x13x2 baking dish with a non-vegetable spray (Pam). Set aside. In a small saucepan, simmer squash and onions in water until tender.
  • In a large mixing bowl, mix melted butter with dressing, reserving 1/2 cup of dressing for top of casserole. Drain squash and onions thoroughly and add to the stuffing mix. Add remaining ingredients and put in a 9x13x2 baking dish. Sprinkle with reserved stuffing. Bake for 45 minutes, or until hot and bubbly.
Serves 8 to 12.

Note: You can substitute croutons instead of the stuffing mix.

Note: If you want you can saut' the squash, zucchini, and onion in butter or bacon seasoning (grease); it will add the calories, but it sure tastes great.

Note: Sometimes, I shred the squash and zucchini instead of dicing it.