2 (8 inch) zucchini squash, sliced
1 (10 inch) summer squash, sliced
1 med. white onion, sliced
1 c. fresh mushrooms, sliced
1 c. Pepperidge Farm Herb Seasoned stuffing
2 tomatoes, cubed, juice and pulp removed
8 oz. sour cream
4 oz. pkg. Cheddar cheese
4 oz. pkg. Mozzarella cheese
Salt and pepper to taste
Dill weed

Saute squashes, onion and mushrooms 10 to 15 minutes in large skillet. In a large bowl, stir together 1 cup Pepperidge Farm stuffing, tomatoes, sour cream, Cheddar and Mozzarella cheese.

Season with salt and pepper. Add squashes, onion and mushrooms. Mix together. Place in a large casserole. Sprinkle dill weed on top. Bake at 350 degrees for 30 minutes.