crunchy squash casserole

Name: Crunchy Squash Casserole
Ingredients: 2 - (10 ounce) packages frozen sliced yellow squash; 1 cup(s) chopped onion; 1 tablespoon(s) butter; 1 - (8 ounce) carton commercial sour cream; 1 - (10 1/4 ounce) can cream of chicken soup, undiluted; 1 - (8 ounce) can sliced water chestnuts, drained; 1 - (6 ounce) package chicken-flavored stuffing mix; 1/4 cup(s) plus 2 tablespoons butter, melted; - squash slices (optional); - celery leaves (optional)

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152 Pinches 1 Photo

linda mcdougal

cordova, TN

Updated on Dec 28, 2009

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Ingredients

2 - (10 ounce) packages frozen sliced yellow squash
1 cup chopped onion
1 tablespoon butter
1 - (8 ounce) carton commercial sour cream
1 - (10 1/4 ounce) can cream of chicken soup, undiluted
1 - (8 ounce) can sliced water chestnuts, drained
1 - (6 ounce) package chicken-flavored stuffing mix
1/4 cup plus 2 tablespoons butter, melted
- squash slices (optional)
- celery leaves (optional)

How To Make crunchy squash casserole

Step 1

Cook the squash according to package directions; drain well.

Step 2

Saute onion in 1 tablespoon butter.
Step 3

Combine the squash, onion, sour cream, soup and water chestnuts.
Step 4

Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
Step 5

Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole.
Step 6

Sprinkle remaining stuffing mixture over casserole.
Step 7

Bake at 350 degrees for 20 minutes or until bubbly.
Step 8

Garnish casserole with thawed squash slices and celery leaves, if desired. Yield: 8 servings.
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