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© Zaroga Goff 2008
Oven Temperature: 350° Bake Time: 30 minutes
Buttered 2 to 2½ Quart Casserole Dish*
2 lbs yellow squash or zucchini cubed (a mixture is colorful)
1 med. onion diced
2 large red sweet banana peppers or about a ¼ cup or so of red bell pepper (optional)
1 small package of herb seasoned stuffing (8 oz. or about 4 cups)
1 can cream of chicken soup (low fat, low sodium works well)
1 cup sour cream (reduced fat works well)
1 stick of butter or ½ cup of Smart Balance
Cook squash in salted water until tender (I like to add a little Lawry's Seasoned Pepper or coarse ground black pepper in with the squash). Drain and mash until chunky. Mix together squash, soup, onion, red sweet banana peppers or bell pepper and sour cream. Melt the butter and mix it with the herb seasoned stuffing. Reserve about one cup of the stuffing and add remaining to squash mixture. Place squash mixture in a buttered 2 to 2½ quart casserole* and top with remaining stuffing. Bake at 350° for 30 minutes or until heated through and topping is golden brown. Good served warm or cold.
*pictured is a 2½ Quart Casserole Dish
© Zaroga Goff 2008
