Gwen's Original Squash Casserole

Recipe by chefRD
READY IN: 55mins
SERVES: 8-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.
  • Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).
  • Spread other half on the bottom of the casserole.
  • Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.
  • Add to casserole dish and then top with remaining cornbread topping.
  • Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.
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