Ingredients
18 cups sliced zucchini or yellow summer squash (about 6 pounds)6 medium carrots, shredded3 medium onions, chopped1-1/2 cups butter, divided3 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted3 cups sour cream3 packages (8 ounces each) crushed stuffing mix
Preparation
In a Dutch oven, saute squash, carrots and onions in 6 tablespoons butter until tender; remove from the heat. Stir in soup and sour cream. Melt the remaining butter; add to stuffing mix. Gently stir into the squash mixture.
Transfer to two greased 13-in. x 9-in. baking dishes. Bake, uncovered, at 350° for 35-40 minutes or until stuffing is heated through.
