Summer Squash Casserole


Summer Squash Casserole

Submitted by: Janice McNeely, Illinios Electric Cooperative


  • 2 pounds yellow summer squash about 6 cups sliced thin, with peel
  • 1/4 cup chopped onion
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 8 ounce package stuffing mix (Stove Top chicken flavor)
  • 1/2 cup melted butter
  • 1 small can sliced water chestnuts drained
  • 3/4 cup grated cheddar cheese


  • Cook squash in boiling water 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 casserole dish.
  • Sprinkle grated cheese on top.
  • Bake covered casserole 40 minutes in 350 oven.