One thing I loved about living in the South is the amazing way that anything and everything could be turned into a casserole. I mean one time at Thanksgiving, we had pineapple casserole! I love it, the south I mean, the pineapple casserole was alright.
So, when I got my Southern Living and saw this yummy casserole I had to make it. I used Greek yogurt instead of sour cream, because it tastes the same and has less fat. This was really good!
Summer Squash Casserole adapted from Southern Living Magazine
1 1/2 pounds yellow squash
1 pound zucchini
2. Stir together 1 cup grated carrots, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl; fold in squash mixture. Stir together stuffing and 1/2 cup melted butter, and spoon half of stuffing mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon squash mixture over stuffing mixture, and top with remaining stuffing mixture.
3. Bake at 350° for 30 to 35 minutes or until bubbly and golden brown, shielding with aluminum foil after 20 to 25 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving.