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Crunchy Squash Casserole

chef.jackson's picture
  Frozen yellow squash 20 Ounce
  Chopped onion 1 Cup (16 tbs)
  Butter/Margarine 1 Tablespoon
  Sour cream 8 Ounce
  Canned cream of chicken soup 10 3⁄4 Ounce
  Canned water chestnuts 8 Ounce
  Chicken flavored stuffing mix 6 Ounce
  Butter 6 Tablespoon
  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 350° for 20 minutes or until bubbly.
Garnish casserole with thawed squash slices and celery leaves, if desired

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