Summer Squash Casserole
Submitted by Janice McNeely, Illinios Electric Cooperative
Servings 12
Ingredients
- 2 pounds yellow summer squash sliced thin with peel
- 1/4 cup onion chopped
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 6-ounce package chicken-flavored stuffing mix
- 1/2 cup butter melted
- 1 small can sliced water chestnuts drained
- 3/4 cup cheddar cheese grated
Instructions
- Preheat oven to 350 F.
- Cook squash in boiling water for 10 minutes. Drain.
- Combine soup, sour cream, onion and water chestnuts with the squash.
- Melt butter and mix in dry stuffing mix and seasoning packet.
- Mix all the ingredients together and place in a 9X13-inch casserole dish. Sprinkle grated cheese on top.
- Cover casserole dish and bake for 40 minutes.
