A delightful casserole featuring zucchini, summer squash, and a cheesy stuffing topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Grease a 9x13-inch baking dish with a small amount of butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté until softened.
Stir frequently to avoid burning the onions.
Add the sliced zucchini and summer squash to the skillet. Cook, stirring occasionally, until just tender.
Avoid overcooking to maintain a slight crunch in the vegetables.
In a mixing bowl, combine the condensed cream of mushroom soup, sour cream, and half of the shredded cheddar cheese. Mix well.
Ensure the mixture is smooth for even distribution.
In another bowl, mix the remaining melted butter with the herb-seasoned stuffing mix.
Coating the stuffing mix with butter helps it crisp up during baking.
Layer half of the stuffing mix in the bottom of the prepared baking dish.
Press the layer gently to create an even base.
Spread the cooked vegetable mixture evenly over the stuffing layer.
Distribute the vegetables evenly for consistent flavor in each bite.
Pour the soup and cheese mixture over the vegetables, spreading it evenly.
Use a spatula to ensure even coverage.
Top with the remaining stuffing mix and sprinkle the rest of the shredded cheddar cheese on top.
The cheese will create a golden, bubbly crust.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling.
Check at the 30-minute mark to avoid overbaking.
Let the casserole cool for 5 minutes before serving.
Cooling slightly helps the layers set for easier serving.
Continue in our app for the best experience
