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.