YELLOW SQUASH AND CARROT CASSEROLE

1 1/4 pounds yellow squash (about 3 medium-size), sliced 1/2-inch thick (about 4 cups)
1/2 pound carrots, pared and sliced 1/2-inch thick (1 cup)
1 large onion, chopped (1 cup)
1/3 cup chopped celery
1/3 cup chopped parsley
5 tablespoons butter, divided use
1 cup dairy sour cream
1 3/4 cups herb-seasoned stuffing mix, divided use
1/4 teaspoon leaf thyme, crumbled
1/4 teaspoon salt
1/8 teaspoon pepper

Preheat oven to moderate (350 degrees F). Grease a 1 1/2-quart shallow baking dish.

Cook squash and carrots in enough boiling salted water to cover in a large saucepan for 8 minutes, or until tender. Drain; set aside.

Saute onion, celery and parsley in 4 tablespoons of the butter in a large skillet until onion is tender, about 3 minutes.

Remove from heat. Stir in sour cream, 1 1/2 cups of the stuffing mix, thyme, salt and pepper. Spread half the mixture in prepared dish. Arrange vegetables over top, reserving 3/4 cup carrot and 2 cups squash for top layer. Spread remaining stuffing mixture over vegetables. Arrange remaining carrot and squash in separate diagonal rows across the top.

Heat remaining butter in skillet. Stir in remaining 1/4 cup stuffing; toss to mix; sprinkle over casserole.

Bake, covered, in preheated moderate oven (350 degree F) for. 20 minutes. Uncover; bake 10 minutes or until topping is crisp.

Makes 6 to 8 servings
From: Recipelink.com
Source: Magazine recipe clipping