Yellow Squash Casserole

READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs summer squash
  • 2
    tablespoons olive oil
  • 2
    tablespoons water
  • 1
    (10 1/2 ounce) can cream of celery soup
  • 8
    ounces sour cream
  • 1 12
    cups shredded cheddar cheese
  • 1
    (6 ounce) box herb bread stuffing mix
  • 3
    tablespoons salted butter
Advertisement

DIRECTIONS

  • Preheat oven to 350F and grease 2.5 quart round casserole dish with canola spray.
  • Wash yellow squash and dice into small pieces.
  • Chop onion finely.
  • Heat 2 T olive oil in skillet over medium heat.
  • Cook onion and squash in skillet 8-10 minutes.
  • Add 2 T water, cover skillet and cook vegetables another 3 minutes until soft.
  • Add cream of celery soup, sour cream, and 1 cup of the shredded cheddar cheese to the skillet, mixing well.
  • Add 2/3 of the dry stuffing mix to skillet, mixing thoroughly.
  • Transfer skillet mixture to greased casserole dish.
  • Sprinkle remaining half cup of cheddar cheese over top of mixture in casserole dish.
  • Sprinkle remaining one-third of dry stuffing mix on top of cheese layer.
  • Melt 3 T butter and pour evenly over top of casserole.
  • Bake at 350F for 30 minutes.
Advertisement