Summer Squash Casserole

Amy Herald

By
@Meave

I've never liked yellow squash, even breaded and fried, but then I tried this recipe and I love it! Also, my husband and best friend who wont touch a vegetable to save their lives love this stuff! Its wonderful.


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Comments:

Serves:

6-8

Prep:

15 Min

Cook:

25 Min

Method:

Bake

Ingredients

2 medium
yellow squash
1 small
onion, chopped
1/4 tsp
salt
1/8 tsp
ground pepper
1 can(s)
cream of chicken soup
1/4 c
sour cream
1 c
pepperidge farm stuffing mix (blue bag)
1 pkg
(8 oz.) shredded mild cheddar cheese
1/2 stick
butter, melted

Directions Step-By-Step

1
Peel and slice squash. parboil squash and onion for about 5 minutes, until slightly softened but not mushy. Drain.
2
Layer squash and onion in the bottom of a sprayed 2 quart casserole. Sprinkle with salt and pepper, set aside.
3
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.
4
Sprinkle bread crumbs over soup mixture.
5
Sprinkle cheese over bread crumbs.
6
drizzle melted butter over the top and bake at 350 for 25-30 minutes or until warmed through and cheese is nicely melted.