Down Home Squash Casserole
Category: Casseroles
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Serves/Makes: 8
Ready in: 1-2 hrs
- 3 pounds yellow squash, sliced
- 1 carton (16 ounce size) sour cream
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 package cornbread stuffing
- 1 can (5 ounce size) sliced water chestnuts, drained
- 1 package (12 ounce size) cheddar cheese, shredded
- 1/2 cup butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium onion, finely chopped
- 1/2 cup oil
In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside. In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated. In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Add the cooked squash and onion and mix well. Pour 1/2 the stuffing crumbs in a greased 9\" x 13\" casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly. Bake at 350 degrees F for 35 minutes, or until top is browned and casserole is heated through.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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