Mrs Clark's Vegetarian Zucchini Casserole

Happy Easter everyone! I am blessed to be able to spend the day with my family-My daughters, granddaughters and a friend of the family. We are having A spiral Sliced Honey Baked Ham(soup next week with the bone!), my daughter made a Hash Brown Casserole (recipe from Cracker Barrell) and Mrs Clark's Zucchini Casserole (a huge fav of the family), Deviled eggs, Grilled Pineapple, Parmesan Asparagus and a chocolate cake for dessert!
 I am featuring the Zucchini Casserole so my Vegetarian friends have a recipe! Make lots cause it goes fast! My younger daughter used to request this as her birthday present from Mrs Clark when she was little. Thank you Sue...this is sooooo good!

ZUCCHINI CASSEROLE BY SUE CLARK

2 lbs yellow and green squash, sliced

¼ C Chopped Onion

1 Small Green Pepper – Chopped

1 Carrot – grated or thinly sliced

½ C Butter or margarine

8oz  Stuffing Mix (Pepperidge Farm is best)

1 C Sour Cream

1 Can cream of mushroom or chicken soup

Cook squash, onions, green pepper and carrot in a small amount of water until tender.  Drain.

Melt butter and add stuffing mix.

Mix sour cream with soup and add to well drained squash – stir gently.

Add half of stuffing mixture, stir.

Lightly grease casserole dish and gently spoon into dish.

Cover with remaining stuffing.

Bake at 350 for 25-30 minutes, until bubbly.
Serves 4-6