Summer Squash Casserole

1
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

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

About Summer Squash Casserole