Yellow Squash and Stuffing Casserole
photo by Steve L.
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 907.18 g yellow squash, chopped
- 304.75 g can cream of mushroom soup
- 236.59 ml sour cream
- 532.32 ml dry Pepperidge Farm Herb Stuffing
- 118.29 ml onion, chopped
- 118.29 ml butter, melted
- 29.58 ml butter or 29.58 ml margarine
- 2.46 ml salt
- 0.61 ml pepper
- 473.18 ml 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.
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!