Squash Casserole

Name: Squash Casserole
Ingredients: 1 1/2 lb. fresh squash (6 to 8 small, I have used canned yellow squash); 1 can cream of chicken soup; 1 c. sour cream; 2 small onions, chopped; 1 stick oleo; 1 pkg. Pepperidge Farm stuffing mix

6 ingredients

6 steps

Ingredients

1 1/2 lb. fresh squash (6 to 8 small, I have used canned yellow squash)
1 can cream of chicken soup
1 c. sour cream
2 small onions, chopped
1 stick oleo
1 pkg. Pepperidge Farm stuffing mix

Directions

1

Cook squash in salted water; drain and add half of oleo. Cream together; add remaining ingredients.
2

Hold half of stuffing mix and half of oleo.
3

Line casserole with reserved stuffing mix, which has been mixed with melted 1/2 stick of oleo.
4

Pour in squash mixture.
5

Bake at 350° for 30 minutes.
6

If desired, save a small amount of stuffing mix and crumble on top.