Shelly's Recipe

SQUASH CASSEROLE II

Category: Squash

3 lbs yellow squash, sliced
1 (16 oz) container sour cream
1 can cream of chicken and mushroom soup
1 pkg cornbread stuffing crumbs
1 (5 oz) can sliced water chestnuts, drained
1 (12 oz) pkg cheddar cheese, shredded
1/2 cup butter
1/4 tsp salt and pepper
1 medium onion, chopped fine
1/2 cup oil

In a skillet, fry squash and onion in oil until tender. Drain and mash. Set aside. In a saucepan, melt butter and pour stuffing crumbs in a mixing bowl and drizzle the butter over them, then mix to coat well.

In another bowl, combine remaining ingredients; mix well and add the squash mixture; mix well.

Spray a 13x9 inch baking pan with cooking spray and pour 1/2 the stuffing crumbs in the casserole dish and spread evenly with a spatula. Add the squash casserole and spread even. Top with remaining crumbs and spread evenly. Bake at 350 for 35 minutes or until golden brown.