Zucchini And Summer Squash Casserole

• 2 tablespoons butter
• 1 lb zucchini, sliced
• 1 lb yellow squash, sliced
• salt & freshly ground black pepper
• 1 (10 3/4 ounce) can condensed cream of chicken soup
• 1 (8 ounce) carton sour cream
• 1 (7 ounce) can sliced button mushrooms, drained
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 (8 ounce) package herb seasoned stuffing mix
• 1 large onion, chopped

1. Preheat oven to 350 degrees F.
2. Grease a 9 x 13 inch baking dish or casserole and set aside.
3. In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
4. Add the condensed soup, sour cream, and mushrooms, mixing well.
5. In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
6. Layer the squash mixture over the stuffing mix.
7. Cover with the remaining stuffing mix.
8. Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

butter, zucchini, yellow squash, salt, condensed cream, sour cream, button mushrooms, butter, stuffing mix, onion

Taken from www.food.com/recipe/zucchini-and-summer-squash-casserole-29324 (may not work)