Mrs. Clarke's Zucchini & Squash Casserole

Growing up in middle class suburbia, our next door neighbor was the cook of all cooks. She could make anything and no matter your age, you ate it. Because it was that good. She passed on recipes that to this day after moving away almost 10 years ago i still cook and see her through the meal! Thanks Mrs. Clark-e.

Whatcha Need:

1 pound sliced zucchini

1 pound sliced yellow squash

1/4 cup chopped onion

1 (10.75 ounce) can condensed cream of chicken soup

1 cup sour cream

1 cup grated carrots

1 stick unsalted butter, melted

1 (6 ounce) package chicken-flavored dry bread stuffing mix

Mixing it together

Preheat oven to 350.

1) Boil the zucchini, squash and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.

2) In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.

Bake at 350  for 25 to 30 minutes, or until stuffing is golden brown.

Serve warm!