Summer Squash Casserole
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- 6 c
- yellow squash, sliced
- 1/4 c
- onion, chopped
- 1 can(s)
- cream of mushroom or cream of chicken soup
- 1 c
- sour cream
- 8 oz
- pepperidge farm herb stuffing or stove top
- 1/2 c
- melted butter
1In a saucepan, cook squash and onion 5 minutes in boiling water and drain.
2Combine soup and sour cream in a bowl.
3Fold in squash and onion.
4Combine stuffing and melted butter in a seperate bowl.
5Spreak 1/2 of the stuffing mixture in bottom of casserole dish.
6Spoon vegetable mixture on top
7Sprinkle remaining stuffing mixture on top.
8Bake at 350 for 30 minutes.
9May add shredded carrots for color.