Monday, August 3

Squash Casserole

I would have to say it wasn't the title that attracted me, but the ingredients did. It ended up being really good. Of course I really like anything that has stuffing with it!

2 lbs. yellow crookneck squash sliced (any summer squash works well)
1 onion, sliced
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheddar cheese
Salt and pepper to taste (I only salted the squash and onion while steaming)
1 package dry stuffing

Steam squash and onion together. Prepare stuffing according to package directions.

Mix soup, sour cream and cheese together and add squash & onions.

Place 1/2 stuffing mixture in greased casserole dish, cover with soup & vegetable mixture and place remaining stuffing on top.

I tried this in a regular 9x13 casserole dish and it was kind of sparse, so I transferred it to a square 9x9 and it was a little much, so something in between would be best.

Bake at 350 degrees fro 45 minutes.


Donna said...

Thanks for another way to use the squash!

I'll double it, like everything else, then maybe it will fit the 9X13 just fine.

Donna said...

I didn't quite double everything in the recipe and I am glad I didn't because it barely fit, but it did fit beautifully. And boy was it delish!! Thanks for sharing!