Summer Squash Casserole

Ingredients

• 1 1/2 lb yellow squash
• 1 lb zucchini
• 1 small sweet onion, chopped
• 2 eggs, beaten
• 1 cup grated carrots
• 1 can cream of chicken soup
• 1/2 cup sour cream
• 1/2 cup water
• 1 8 oz can water chestnuts, drained and chopped
• 1 8 oz package herb seasoned stuffing mix
• 1/2 cup butter, melted

Instructions

1. 1Preheat oven to 350 degrees.
2. 2Cut squash and zucchini into 1/4-inch slices. Place slices and chopped onion in a Dutch oven. Add 2 tsp salt and water to cover. Bring to a boil over medium-high heat. Cook for 5 minutes; drain well.
3. 3In a separate bowl, stir together eggs, grated carrots, cream of chicken soup, sour cream, water, and water chestnuts. Fold in squash mixture and 1/2 cup melted butter.
4. 4In a separate bowl, stir together stuffing mix and remaining 1/2 cup melted butter. Spoon half of stuffing mixture lightly into a greased 13 x 9-inch baking dish. Spoon squash mixture over stuffing and top with remaining stuffing mixture.
5. 5Bake at 350 degrees for 30 minutes or until bubbly and golden brown, shielding with foil after 20–25 minutes to prevent excessive browning. Let stand 10 minutes before serving.