Summer Squash Casserole
Submitted by: Janice McNeely, Illinios Electric Cooperative
Ingredients
- 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
Instructions
- 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.
