Down Home Squash Casserole
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 1-2 hrs
Ingredients:
3 pounds yellow squash, sliced
1 carton (16 ounce size) sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1 package cornbread stuffing
1 can (5 ounce size) sliced water chestnuts, drained
1 package (12 ounce size) cheddar cheese, shredded
1/2 cup butter
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium onion, finely chopped
1/2 cup oil
Directions:
In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside.
In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated.
In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Add the cooked squash and onion and mix well.
Pour 1/2 the stuffing crumbs in a greased 9" x 13" casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly.
Bake at 350 degrees F for 35 minutes, or until top is browned and casserole is heated through.
Recipe Location: https://www.cdkitchen.com/recipes/recs/754/DownHomeSquashCasserole67138.shtml
Recipe ID: 37890
Nutrition:
per serving: 510 calories, 45g fat, 17g carbohydrates, 13g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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