Vegetable: Squash Casserole by Jingles

posted by Jingles 12-20-101 7:40 AM

Squash Casserole

2-1/2 pounds yellow squash, sliced
1 large onion, chopped
1/4 cup water (for cooking squash)
1/2 cup (1 stick) margarine or butter
1 large carrot, peeled and grated
1/2 cup sour cream
1 (10 ounce) can cream of chicken soup, undiluted
1 (8 ounce) package herb stuffing mix (Pepperidge Farm)
2 tablespoons melted butter

Preheat oven to 350 degrees.

Cook squash and onion in the water until tender. Drain . Add margarine, carrots, sour cream, soup, and 1/2 (4 ounces) of stuffing mix. Stir until well blended. Pour into large casserole dish. Sprinkle remaining stuffing over the top. Drizzle with 2 tablespoons of melted butter. Bake 25 to 30 minutes, until bubbly hot.

Tip: Scrape squash with a serrated knife before slicing to prevent bitter taste.

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