Squash Casserole

Name: Squash Casserole
Ingredients: 2 lb. yellow squash, sliced; 1 can cream of chicken soup; 4 oz. sour cream; 1 (8 oz.) can sliced water chestnuts, drained; 1/2 c. melted margarine; 1 (6 oz.) pkg. corn bread stuffing mix

6 ingredients

2 steps

Ingredients

2 lb. yellow squash, sliced
1 can cream of chicken soup
4 oz. sour cream
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. melted margarine
1 (6 oz.) pkg. corn bread stuffing mix

Directions

1

Cook squash in a small amount of water in saucepan for 8 minutes or until tender; drain.
2

Stir in mixture of soup, sour cream and water chestnuts. Add salt and pepper to taste. Combine margarine and stuffing mix in bowl. Toss to mix. Cover bottom of buttered 8 x 12-inch baking dish with half the stuffing mixture. Spoon in squash mixture. Top with remaining stuffing mixture. Bake at 350° for 30 minutes. Yields 8 servings.