Ingredients

The following ingredients have 8 Servings
  • 2 large, yellow squash
  • 1 onion, finely chopped
  • 2 ribs celery, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 green or yellow bell pepper, finely chopped
  • 3 cloves garlic, minced
  • 1 cup sour cream
  • 1 (10.75 oz.) can condensed cream of chicken soup
  • 1 (10.75 oz.) can cream of celery soup
  • 1 teaspoon dried thyme
  • 1 teaspoon rosemary, minced
  • 1 cup sharp cheddar cheese, grated
  • 1 (8 oz.) package dried herb stuffing mix
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons extra-virgin olive oil
  • kosher salt and freshly ground pepper, to taste

Instruction

  • Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  • Heat olive oil in a large pan or skillet over medium heat and sauté squash, onion, celery, carrots and bell pepper until softened and translucent. 6-8 minutes. Season generously with salt and pepper.
  • Add garlic and cook for another 1-2 minutes. Remove from heat and set aside.
  • In a medium bowl, whisk together dried herb stuffing mix with melted butter, then sprinkle 1/2 mixture on the bottom of greased baking dish.
  • In a second, large bowl, stir together sour cream, chicken soup and celery soup until combined, then fold in sautéed vegetables. Season with thyme and rosemary.
  • Pour veggie mixture on top of stuffing mix layer, then sprinkle cheddar cheese on top. Cover with remaining buttered breadcrumbs.
  • Place baking dish in oven and bake for 40-45 minutes, or until melted and bubbly.
  • Remove from oven and let cool 15 minutes before serving.