Summer Squash Casserole

• 2 c. water
• 6 to 8 medium zucchini, sliced (6 c.)
• 1 c. shredded carrots
• 1/2 c. diagonally sliced celery
• 1/2 c. chopped onion
• 1 c. dairy sour cream
• 1/2 tsp. dill weed
• 10 3/4 oz. can condensed cream of chicken soup
• 6 oz. pkg. (4 c.) herb seasoned stuffing mix
• 1/2 c. margarine, melted

1. Heat oven to 350u0b0.
2. Grease 3-quart casserole.
3. In 3-quart saucepan, bring water to a boil.
4. Add zucchini, carrots, celery and onion.
5. Cover and cook over medium heat about 5 minutes or until celery is crisp-tender.
6. Drain.
7. In small bowl, combine sour cream, dill weed and soup.
8. Add to cooked vegetables; mix.
9. In large bowl combine stuffing mix and margarine.
10. Spoon half of stuffing in bottom of prepared casserole.
11. Spoon vegetable mixture over stuffing mixture; sprinkle with remaining stuffing.
12. Bake at 350u0b0 for 30 to 40 minutes or until golden brown and thoroughly heated.

water, zucchini, carrots, celery, onion, sour cream, dill weed, condensed cream, stuffing mix, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050731 (may not work)