Summer Squash Stuffing Casserole

By Nyneve

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.

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.