summer squash casserole

Name: Summer Squash Casserole
Prep time: 15 min
Cook time: 25 min
Yield: 6
Cuisine: American
Ingredients: 2 medium yellow squash; 1 small onion, chopped; 1/4 teaspoon(s) salt; 1/8 teaspoon(s) ground pepper; 1 can(s) cream of chicken soup; 1/4 cup(s) sour cream; 1 cup(s) pepperidge farm stuffing mix (blue bag); 1 package(s) (8 oz.) shredded mild cheddar cheese; 1/2 stick(s) butter, melted

(1 RATING)

62 Pinches 1 Photo

Amy H.

Detroit, MI

Updated on Dec 17, 2014

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.

Rate

prep time 15 Min

cook time 25 Min

method Bake

yield 6-8 serving(s)

Ingredients

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

How To Make summer squash casserole

Step 1

Peel and slice squash. parboil squash and onion for about 5 minutes, until slightly softened but not mushy. Drain.

Step 2

Layer squash and onion in the bottom of a sprayed 2 quart casserole. Sprinkle with salt and pepper, set aside.
Step 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.
Step 4

Sprinkle bread crumbs over soup mixture.
Step 5

Sprinkle cheese over bread crumbs.
Step 6

drizzle melted butter over the top and bake at 350 for 25-30 minutes or until warmed through and cheese is nicely melted.
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