Crunchy Squash Casserole Recipe
Is it you or the aroma of Crunchy Squash Casserole that you are making that has dragged me to the kitchen?, were my partner's words. This is an ideal dish to include in today's menu.
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
