Ingredients
- 3/4 cup water
- 1/4 teaspoon salt
- 6 cups sliced yellow summer time squash (1/4 inch thick)
- 1 small onion, halved and sliced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) sour cream
- 1 package (6 ounces) corn bread stuffing mix
- 1 can (4 ounces) chopped eco-friendly chilies
- Pepper and salt to taste
- 1 cup (4 ounces) shredded cheddar cheese
Directions
- Inside a large saucepan, bring water and salt to some boil. Add squash and onion. Reduce heat cover and prepare until squash is crisp-tender, about 6 minutes. Drain well put aside.
- Inside a large bowl, combine the soup, sour cream, stuffing and also the items in seasoning packet, chilies, pepper and salt. Fold in squash mixture.
- Pour right into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350 for twenty five-half an hour or until heated through. Yield: 8-10 servings.
Initially printed as Squash Stuffing Casserole in Quick Cooking March/April 1999, p27