Ingredients
- 1 package cornbread dressing mix (8 oz.)
- 1/4 cup butter, melted
- 1 lb. yellow squash, sliced
- 1 lb. zucchini, sliced
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 ribs celery, chopped
- salt and pepper, to taste
- 1 can sliced water chestnuts (8 oz.), drained
- 1 can cream of chicken soup
- 1 carton sour cream (8 oz.)
Directions
Butter large casserole dish. Combine dressing mix and butter, and press half of mixture into prepared dish. In a saucepan of boiling water, place squash, zucchini, onion, green pepper and celery. Boil 5-10 minutes. Drain well. Add seasonings and water chestnuts; turn the mixture into casserole dish, over dressing mix. Combine soup and sour cream and spread over vegetables. Top with remaining dressing mix. Bake in 350 degrees F oven for 25-30 minutes.
By Robin from Washington, IA
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