Zucchini and Summer Squash Casserole

Zucchini and Summer Squash Casserole

2 yellow squash
2 medium zucchini
1 small onion, finely diced
1/2 cup shredded carrots
1 can (10.75 ounces) can cream of chicken soup
1 1/2 cups sour cream
1/2 cup dry white wine or chicken stock
1 box (6 ounces) chicken stuffing
1/2 cup butter, melted

Preheat oven to 350° degrees. Cut squash and zucchini into 1/4-inch-thick slices. Heat oil in a large skillet. Cook onion in 1 tablespoon oil for a few minutes until it starts to soften. Add additional oil and squash. Sautee for a few minutes. In a large bowl whisk together soup, sour cream, and wine. Stir in squash mixture and carrots. Spoon all into a casserole dish that has been sprayed with cooking spray. Stir together dry stuffing and melted butter. Top casserole with stuffing mixture. Bake covered with for 25 to 30 minutes. Uncover and bake another 5 to 15 or until bubbly and golden brown.

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