Squash Stuffing Casserole

Name: Squash Stuffing Casserole
Ingredients: 3/4 cup water; 1/4 teaspoon salt; 6 cups sliced yellow summer squash (1/4 inch thick); 1 small onion, halved and sliced; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup sour cream; 1 package (6 ounces) corn bread stuffing mix; 1 can (4 ounces) chopped green chilies; Salt and pepper to taste; 1 cup shredded cheddar cheese

10 ingredients

3 steps

Ingredients

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup shredded cheddar cheese

Directions

1

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
2

In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
3

Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.