Colorful Summer Squash 'gratin

• 2 lbs summer squash, mixed yellow & green, blanched
• 3 cups seasoned stuffing mix, herb sage, reserve 1/2 c
• 2 cups cremini mushrooms, chopped, reserve 1/2 c
• 1 cup onion, chopped
• 2 garlic cloves, chopped
• 1 cup green pepper, chopped
• 1 cup red pepper, chopped
• 12 cup olive oil
• 1 cup smoked gouda cheese, shredded, reserve 1/2 c
• 1 cup mozzarella cheese, shredded, reserve 1/2 c
• 3 eggs, whisked
• 1 12 cups sour cream, reserve 1/2 c
• 2 tablespoons parsley, fresh, chopped, reserve 1/2T
• 2 tablespoons sage, fresh, chopped, reserve 1/2T
• 2 tablespoons thyme, fresh, chopped, reserve 1/2 T
• 2 tablespoons rosemary, fresh, chopped, reserve 1/2T
• 12 teaspoon cumin, ground
• 1 teaspoon salt & pepper
• 1 tablespoon cornstarch
• 14 cup cold water

1. blanch mixed summer squash, drain,heat 2 c broth, add stuffing mix,.
2. set aside.
3. heat oil in skillet, saute onion,peppers,garlic &mushrooms.
4. add herbs last 2 minutes.
5. stir whisked eggs into stuffing mix,add sauteed.
6. vegetables and sour cream, gently fold in 2 cheeses.
7. place in greased.
8. casserole, bake 350* for 35 minutes till puffy and light brown.
9. sauce.
10. in small sauce pan heat reserved broth, add corn starch to cold water, then.
11. add to broth, stir in reserved mushrooms and herbs, plus small amount of
12. salt/pepper to taste.
13. simmer low boil 5 minutes, add reserved sour cream,.
14. pour over casserole, top with reserved cheeses and stuffing mix, then serve.

summer, stuffing mix, cremini mushrooms, onion, garlic, green pepper, red pepper, olive oil, gouda cheese, mozzarella cheese, eggs, sour cream, parsley, sage, thyme, rosemary, cumin, salt, cornstarch, cold water

Taken from www.food.com/recipe/colorful-summer-squash-gratin-355300 (may not work)