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Crunchy Squash Casserole

Southern.Crockpot's picture
Ingredients
  Frozen yellow squash 20 Ounce, sliced (2 Packs, 10 Ounce Each)
  Chopped onion 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Commercial sour cream 8 Ounce (1 Carton)
  Cream of chicken soup 10 3⁄4 Ounce, undiluted (1 Can)
  Water chestnuts 8 Ounce, drained (1 Can)
  Chicken flavored stuffing mix 6 Ounce (1 Package)
  Melted butter 6 Tablespoon
  Celery leaves 4
Directions

GETTING READY
1. Preheat the oven at 350°.
2. Cook the squash according to package directions and drain well.

MAKING
3. Heat 1 tablespoon butter and saute onion.
4. In a bowl combine the squash, onion, sour cream, soup and water chestnuts.
5. In another bowl combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter and stir well.
6. Add three-fourths of stuffing mixture to squash mixture and spoon into a lightly greased 2-quart casserole.
7. Sprinkle remaining stuffing mixture over casserole.
8. Bake in the preheated oven for 20 minutes until bubbly.

SERVING
9. Garnish casserole with thawed squash slices and celery leaves, if desired and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Squash
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
0 Minutes
Servings: 
8

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