Crunchy Squash Casserole

linda mcdougal



★★★★★ 1 vote



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

How to Make Crunchy Squash Casserole


  • 1Cook the squash according to package directions; drain well.
  • 2Saute onion in 1 tablespoon butter.
  • 3Combine the squash, onion, sour cream, soup and water chestnuts.
  • 4Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
  • 5Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole.
  • 6Sprinkle remaining stuffing mixture over casserole.
  • 7Bake at 350 degrees for 20 minutes or until bubbly.
  • 8Garnish casserole with thawed squash slices and celery leaves, if desired. Yield: 8 servings.

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About Crunchy Squash Casserole

Course/Dish: Vegetables, Side Casseroles
Other Tag: Quick & Easy

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