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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is sooo tasty and a great way to get more vegetables into your diet. It's my southern Gradmama's recipe, made a little healthier my me. Great side dish for chicken! Ingredients:
3 large yellow crook-neck squash |
1 can water chestnuts, chopped roughly |
2 large carrots, shredded using only the outer part (not the core) |
3/4 stick butter, melted |
8 oz bag of stuffing (pepperidge farms if you can find) |
16 oz sour cream |
1/2 t grated fresh ginger |
1 can cream of chicken soup |
Directions:
1. Chunk the squash into coins 1 inch thick and boil in a large pot until fork-tender
2. Strain off water, then mash the squash roughly in a large bowl
3. In a large pot melt butter and add dry stuffing. It will be very dry but try to coat all crumbs evenly (this is why you use a large pot)
4. Line a large casserole dish with half of the stuffing mixture
5. Combine the rest of the ingredients with the squash in a large bowl (use enough sour cream to get everything clinging together-I usually use a bit less than 16 oz)
6. Add the mixture to the casserole dish and top with the rest of the stuffing
7. Bake at 350 for 30 minutes
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