Squash Stuffing Casserole |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas Ingredients:
3/4 cup water |
1/4 teaspoon salt |
6 cups sliced yellow summer squash (1/4 inch thick) |
1 small onion, halved and sliced |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
1 cup (8 ounces) sour cream |
1 package (6 ounces) corn bread stuffing mix |
1 can (4 ounces) chopped green chilies |
salt and pepper to taste |
1 cup (4 ounces) shredded cheddar cheese |
Directions:
1. In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
2. In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
3. Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.
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