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cream of chicken soup
pepperidge farm stuffing mix (blue bag)
(8 oz.) shredded mild cheddar cheese
Peel and slice squash. parboil squash and onion for about 5 minutes, until slightly softened but not mushy. Drain.
Layer squash and onion in the bottom of a sprayed 2 quart casserole. Sprinkle with salt and pepper, set aside.
heat one can of undiluted cream of chicken soup and sour cream in a small sauce pan until smooth and thoroughly blended. Spread soup mixture over squash.
Sprinkle bread crumbs over soup mixture.
Sprinkle cheese over bread crumbs.
drizzle melted butter over the top and bake at 350 for 25-30 minutes or until warmed through and cheese is nicely melted.
Last Updated: Sun, Jun 28, 2015