Squash Casserole

Name: Squash Casserole
Ingredients: 4 -5 cups squash, cooked (I use yellow and or zucchini); 1 large onion; 1 (10 1/2 ounce) can condensed cream of chicken soup or (10 1/2 ounce) can mushroom soup; 8 ounces sour cream; 2 eggs, slightly beaten; 1/2 cup margarine; 1 (8 ounce) package pepperidge farm herb seasoned stuffing mix

7 ingredients

8 steps

Ingredients

4 -5 cups squash, cooked (I use yellow and or zucchini)
1 large onion
1 (10 1/2 ounce) can condensed cream of chicken soup or (10 1/2 ounce) can mushroom soup
8 ounces sour cream
2 eggs, slightly beaten
1/2 cup margarine
1 (8 ounce) package pepperidge farm herb seasoned stuffing mix

Directions

1

Combine soup, sour cream and eggs.
2

Fold into squash and onion.
3

Mix well.
4

Melt butter and pour over stuffing mix.
5

Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix.
6

Pour squash mix in bowl and top with other 1/2 of stuffing mix.
7

Bake at 350° for 30 to 40 minutes.
8

Turn oven off and sprinkle with grated American cheese and leave in oven to melt.