This is an easy Squash Casserole Recipe using fresh squash, herbal
chicken stuffing and Cream of Chicken Soup or Cream of Mushroom Soup, a
popular dish since the 1980's.
A few folks who don't like the taste regular cooked squash will eat this and like it because the added ingredients change and enhance the squash flavor.
This way you can get the healthy benefits of the yellow vegetable.
Children like this casserole.
4 large yellow squash*, sliced 1/4 inch thick (about 8 cups)
1/2 cup water
1 can (10 3/4 oz.) Cream of Chicken Soup or Cream of Mushroom Soup
1 cup sour cream
1/4 cup red onion, finely chopped
1 (6 oz. pkg.) dry Herb Stuffing (chicken is best)
1 stick butter (1/2 cup), melted
Put sliced squash and water in medium sized saucepan. Cover. Bring to a boil on medium heat.
Reduce heat to low and let vegetables steam for about 10 minutes until they start to get tender. Water should be evaporated.
Let sit in pan while you mix rest of ingredients.
In a mixing bowl stir together Cream of Chicken Soup, sour cream, and onion.
In another small mixing bowl add dry stuffing and stir in melted butter to coat stuffing well.
Reserve 1/2 cup buttered stuffing mix. Stir the rest of the buttered stuffing mix into the Cream of Chicken soup mixture.
Mix thoroughly and pour into a 9" x 13" casserole baking pan or dish. Sprinkle the 1/2 cup reserved stuffing over top.
Bake in a preheated 350F. oven 30-35 minutes until casserole is bubbly and top is golden brown.
Carefully remove from oven and let sit 20 minutes or so to cool before serving.
*Can use summer or crooked neck yellow squash.
You can divide this recipe and make one casserole. Use a 1 1/2 quart baking casserole dish.
Or make full recipe and pour onto two 1 1/2 quart baking dishes. Eat one casserole and refrigerate or freeze the other one to eat later.
Make sure the casserole dish is freezer safe if you choose to
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