Zucchini Casserole

It is that time of year again when you have to lock your car doors at church or you will come out to a car full of zucchini.  I love zucchini and would not mind a car full.  This is one of my all time favorite recipes.  It is full of yummy squash, creamy goodness and savory stuffing.  It is not paleo, gluten free or sensible but it is delicious!  My family loves it and it is easy to make.

3 carrots peeled and sliced
2 medium to small crook neck squash
2 medium zucchini squash
1 large onion diced
1/4 cup butter
2 cans cream of chicken soup
1 pint sour cream
1 box stove top stuffing (or your favorite brand)

In large pot of water, boil carrots for 5 min.  Add squash and cook for 5 more minutes.  Drain and set aside. Saute onion in butter until translucent, stir in stuffing mix.  In bowl mix together soup and sour cream.  Add onion and stuffing mix to soup mixture. Once combined, gently fold in squash and carrots.  Place mixture into a 9 x 13 nonstick pan and bake at 350 degrees for 35 min.

Remove from oven and let rest for five minutes before serving.

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