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.
prep time15 Min
cook time25 Min
Ingredients For summer squash casserole
cream of chicken soup
pepperidge farm stuffing mix (blue bag)
(8 oz.) shredded mild cheddar cheese
How To Make summer squash casserole
Peel and slice squash. parboil squash and onion for about 5 minutes, until slightly softened but not mushy. Drain.
Layer squash and onion in the bottom of a sprayed 2 quart casserole. Sprinkle with salt and pepper, set aside.
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.
Sprinkle bread crumbs over soup mixture.
Sprinkle cheese over bread crumbs.
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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