Summer Squash Casserole
Author: Mary Ellen
Prep time:
Cook time:
Total time:
Serves: Serves 6
- 2 pounds squash thickly sliced (7 cups)
- 1/2 cup chopped onion
- 1 10 3/4 ounce can cream of chicken soup
- 1 cup sour cream
- 1/4 cup butter
- 1/2 cup cheddar cheese
- 3 cups herb-seasoned stuffing mix
- Cook squash with onion in boiling salt water for 5 to 10 minutes. Drain well.
- Combine soup and sour cream. Fold in drained squash and onion.
- Melt butter and add to squash with the stuffing mix, cheddar cheese and sour cream. Stir to mix it up. Pour into a greased baking dish.
- Bake at 350° until heated through, 25 to 30 minutes.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2013/07/05/summer-squash-casserole/
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