Squash Casserole Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 10

Ingredients:
2 pounds yellow squash, sliced
1 egg, slightly beaten
1 can cream of chicken soup
8 ounces sour cream
1 large carrot, chopped fine in food processor
1 medium onion, chopped fine
1/4 cup bell pepper, chopped fine
1/4 cup chopped green onion
1/2 cup margarine, melted
1 (8-oz.) pkg. Pepperidge Farm herb-seasoned stuffing mix, divided
Salt and pepper to taste

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Directions:

Boil squash in lightly salted water for 7-10 minutes and drain well.

In a large mixing bowl, beat egg. Add cream of chicken soup and sour cream. Mix well. Add remaining ingredients, reserving 1/2 of stuffing mix. Mix well.

Pour into a large (3-qt.) buttered casserole. Top with remaining stuffing mix.

Bake uncovered at 350 degrees for 30-45 minutes.

Can be frozen before baking. Thaw and cook.

This recipe from CDKitchen for Squash Casserole serves/makes 10

Recipe ID: 5506

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