Crunchy Squash Casserole
|Frozen yellow squash||20 Ounce|
|Chopped onion||1 Cup (16 tbs)|
|Sour cream||8 Ounce|
|Canned cream of chicken soup||10 3⁄4 Ounce|
|Canned water chestnuts||8 Ounce|
|Chicken flavored stuffing mix||6 Ounce|
|Squash slices||1 Cup (16 tbs)|
|Celery leaves||1 Tablespoon|
Cook the squash according to package directions; drain well.
Saute onion in 1 tablespoon butter.
Combine the squash, onion, sour cream, soup, and water chestnuts.
Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2-quart casserole.
Sprinkle remaining stuffing mixture over casserole.
Bake at 350Â° for 20 minutes or until bubbly.
Garnish casserole with thawed squash slices and celery leaves, if desired