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 tiny1 stick unsalted butter, melted2 cups herb-seasoned dressing mix1 cup shredded carrots1 can (10 3/4 ounces) cream of chicken soup1 (8 ounces) carton sour cream, regular or low-fat1/2 cup grated cheddar cheese, more if you like a cheesier casserole1 (8 ounces) package Philadelphia cream cheese, cut into small pieces1 green pepper, diced very tiny, optional6 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.