Crunchy Squash Casserole

linda mcdougal

By
@lilacmemaw



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Ingredients

2
(10 ounce) packages frozen sliced yellow squash
1 c
chopped onion
1 Tbsp
butter
1
(8 ounce) carton commercial sour cream
1
(10 1/4 ounce) can cream of chicken soup, undiluted
1
(8 ounce) can sliced water chestnuts, drained
1
(6 ounce) package chicken-flavored stuffing mix
1/4 c
plus 2 tablespoons butter, melted
squash slices (optional)
celery leaves (optional)

Directions Step-By-Step

1
Cook the squash according to package directions; drain well.
2
Saute onion in 1 tablespoon butter.
3
Combine the squash, onion, sour cream, soup and water chestnuts.
4
Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
5
Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole.
6
Sprinkle remaining stuffing mixture over casserole.
7
Bake at 350 degrees for 20 minutes or until bubbly.
8
Garnish casserole with thawed squash slices and celery leaves, if desired. Yield: 8 servings.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy