Yellow Squash and Stuffing Casserole
photo by Steve L.
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 2 lbs yellow squash, chopped
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 cup sour cream
- 2 1⁄4 cups dry Pepperidge Farm Herb Stuffing
- 1⁄2 cup onion, chopped
- 1⁄2 cup butter, melted
- 2 tablespoons butter or 2 tablespoons margarine
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 cups shredded cheddar cheese
directions
- Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
- Drain well.
- Mix in soup, sour cream, salt and pepper.
- Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
- Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
- Bake in a 350-degree oven for 30 minutes, until golden brown.
Reviews
-
I can't believe it has taken 10 years for a review of this delicious dish! Had all the ingredients and also a bit of zucchini. Added more butter to the onions/zucchini mix. Also added some seasoned salt. (I cook with Vegeta which is a seasoning from Europe). Divine. Made even easier with one package of shredded cheese is exactly 2 cups. Easy-schmeasy. And yummy.
see 1 more reviews
RECIPE SUBMITTED BY
Hippie2MARS
Chattanooga, Tennessee
I'm an Arkansas native but spent my teen-aged years in Memphis. I have four grown sons and 12 grandchildren. I currently live in Chattanooga, TN and cook mainly for just two, which has been quite an adjustment!