Crunchy Squash Casserole Recipe
Summary
Ingredients
2 (10-ounce) packages frozen sliced yellow squash
1 cup chopped onion
1 tablespoon butter or margarine
1 (8-ounce) carton commercial sour cream
1(10 3/4-ounce) can cream of chicken soup undiluted
1(8-ounce) can 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)
Directions
Cook the squash according to package directions; drain well.
Saute onion in 1 tablespoon butter.
Combine the squash, onion, sour cream, soup, and water chestnuts.
Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2-quart casserole.
Sprinkle remaining stuffing mixture over casserole.
Bake at 350° for 20 minutes or until bubbly.
Garnish casserole with thawed squash slices and celery leaves, if desired
Saute onion in 1 tablespoon butter.
Combine the squash, onion, sour cream, soup, and water chestnuts.
Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2-quart casserole.
Sprinkle remaining stuffing mixture over casserole.
Bake at 350° for 20 minutes or until bubbly.
Garnish casserole with thawed squash slices and celery leaves, if desired
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