Veggie Casserole

Paula Deen

10 to 12 servings

6 c. thinly sliced zucchini (about 3 large)

6 c. thinly sliced yellow squash (about 5 medium)

4 c. broccoli florets

2 c. grated carrot (about 3 large)

1 red bell pepper, chopped

1 large onion, chopped

2 1/2 c. shredded Swiss cheese

1/2 c. butter

2 c. sour cream

2 large eggs, lightly beaten

2 tsp. salt

1 1/2 tsp. pepper

1 (6 oz.) box savory herb stuffing mix

2 c. French fried onion rings

Preheat oven to 350 degrees. Lightly grease a 3-quart baking dish. In a large Dutch oven, combine zucchini, squash, broccoli, carrot, bell pepper, onion, and water to cover; bring to a boil over high heat. Reduce heat, and simmer for 10 to 12 min., or until vegetables are tender. Drain well.

In a large bowl, combine vegetable mixture, cheese, and butter, stirring until melted. Add sour cream, eggs, salt, and pepper, stirring until combined. Add stuffing mix; stir well. Spoon mixture into prepared baking dish; bake for 20 min. Sprinkle casserole evenly with onion rings. Bake for 10 to 15 minutes longer, or until hot and bubbly. Serve immediately.