Saturday, August 3, 2013

Squash Casserole

2 teaspoons vegetable oil

2 tbsp. water or as needed                      
1 can condensed cream of chicken soup
 1 (8 ounce )  container sour cream
1/2 cup shredded Cheddar cheese (optional)                                                
1/2 ( 6 ounce) box dry bread stuffing mix

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
  3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
  4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

1 comment:

  1. I had a lot of summer squash while Hilarie was here so she decided to try this recipe, it was a hit with all. we ate up every bit of it. She may have used more squash than the recipe called for, she just chopped up a skillet full.