Squash Casserole

Name: Squash Casserole
Ingredients: 1 c. sour cream; 1 can chopped water chestnuts; 1 can cream of mushroom soup; 1 box Stove Top stuffing (cornbread); 2 c. boiled, sliced squash (yellow or green); 2 Tbsp. butter plus 1/2 tsp. for dish; 1/2 tsp. black pepper; 1/2 tsp. salt; 1/2 c. slivered almonds

9 ingredients

8 steps

Ingredients

1 c. sour cream
1 can chopped water chestnuts
1 can cream of mushroom soup
1 box Stove Top stuffing (cornbread)
2 c. boiled, sliced squash (yellow or green)
2 Tbsp. butter plus 1/2 tsp. for dish
1/2 tsp. black pepper
1/2 tsp. salt
1/2 c. slivered almonds

Directions

1

Boil squash until tender, drain.
2

Mix squash, sour cream, water chestnuts, mushroom soup, pepper and salt; set aside.
3

Melt butter, add the Stove Top and mix well.
4

In a baking dish smear butter on both sides and bottom.
5

Put a layer of stuffing mixture then a layer of the squash mixture.
6

Repeat until all of squash mixture is used.
7

Then sprinkle the remaining stuffing mixture on top, then sprinkle almonds on.
8

Cook for 25 to 30 minutes in preheated oven at 350°.