summer squash casserole

★★★★★ 1 Review
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By Amy H.
from Detroit, MI

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.

serves 6-8
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For summer squash casserole

  • 2 md
    yellow squash
  • 1 sm
    onion, chopped
  • 1/4 tsp
    salt
  • 1/8 tsp
    ground pepper
  • 1 can
    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
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How To Make summer squash casserole

  • 1
    Peel and slice squash. parboil squash and onion for about 5 minutes, until slightly softened but not mushy. Drain.
  • 2
    Layer squash and onion in the bottom of a sprayed 2 quart casserole. Sprinkle with salt and pepper, set aside.
  • 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.
  • 4
    Sprinkle bread crumbs over soup mixture.
  • 5
    Sprinkle cheese over bread crumbs.
  • 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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