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Herbed Squash Casserole

By AJC Staff | Monday, June 19, 2006, 09:59 PM

The Atlanta Journal-Constitution

6 servings

Hands on: 20 minutes Total time: 1 hour

Ingredients:

A dash of hot sauce on the vegetables adds a little extra zip.

4 tablespoons (1/2 stick) unsalted butter

2 cups herb stuffing mix, such as Pepperidge Farm Herbed Seasoned Stuffing

1 cup grated sharp cheddar cheese, divided

2 cups grated zucchini

2 cups grated yellow squash

1 cup grated carrots

1 small onion, chopped

1 cup sour cream

Salt and pepper to taste

Instructions:

Preheat oven to 350 degrees. Melt the butter in 2-quart microwave-safe baking dish. Stir in the stuffing mix and 1/3 cup of the grated cheese. Reserve 1/2 cup of the stuffing mixture for the topping.

In a mixing bowl, combine the zucchini, yellow squash, carrots and onion. Stir in the sour cream and remaining cheese. Pour into the baking dish over the stuffing mixture; spread evenly. Sprinkle with the reserved stuffing mixture and bake for 40 to 45 minutes, until bubbly and lightly browned.

Per serving: 315 calories (percent of calories from fat, 63), 9 grams protein, 20 grams carbohydrates, 3 grams fiber, 23 grams fat (14 grams saturated), 58 milligrams cholesterol, 384 milligrams sodium.

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