Squash Casserole with Cream of Chicken Soup
Description
Crookneck squash, cream of chicken soup, and veggies are topped with herbed stuffing mix for a creamy, crunchy side dish casserole.
Ingredients
•
1 1/2 pounds yellow crookneck squash - peeled, seeded, and sliced
•
1 onion, thinly sliced
•
1 carrot, grated
•
1 (10 3/4 ounce) can condensed cream of chicken soup
•
1 (8 ounce) container sour cream
•
1 cup butter
•
7 1/2 ounces herbed dry bread stuffing mix
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Cook squash and onions in boiling salted water until tender. Drain and mash them with 1/2 cup butter or margarine. Stir in sour cream, grated carrot and cream of chicken soup. Set aside.
3
Melt remaining 1/2 cup butter and stir it into the stuffing mix. Pour half of the stuffing mix into the bottom of a 9X13 glass baking pan. Pour the squash mixture over the top of the mixture, and the rest of the stuffing mix on top of the squash.
4
Bake for 30 minutes, until golden brown and bubbly.