Post by Baking_Bud on Nov 23, 2002 12:05:54 GMT -6
SUMMER SQUASH CASSEROLE2 lbs Yellow or zucchini squash, sliced [6 cups]
1 cup of onions, white sweet are good
1 can Condensed Cream of Chicken Soup
1 c Sour cream
1/4 c Milk
1 pkg [8-ozs] Herb Seasoned Bread Stuffing
1/2 c Melted butter
1/2 c Shredded Colby cheese
1/2 c Monterey Jack cheese
Directions: In a saucepan, cook squash and onions in boiling water for 3 minutes, and drain. Combine chicken soup, sour cream, and milk. Stir in drained squash, onions and cheeses. Combine stuffing mix and butter in a large bowl. Spread 1/2 of the stuffing in the bottom of a buttered casserole dish. Spoon vegetable mixture over the top. Sprinkle the rest of the stuffing mix over the vegetables. Bake at 350` for 25-30 minutes. Serves 6.