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Squash Casserole with Cream of Chicken Soup
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Creamy crookneck squash casserole with herbed stuffing topping is a delicious veggie-packed side dish.
Ingredients:
- 1.5 pounds yellow crookneck squash - peeled, seeded, and sliced
- 1 onion, thinly sliced
- 1 carrot, grated
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1 cup butter
- 7.5 ounces herbed dry bread stuffing mix
Instructions:
- Preheat the oven to 350 degrees F (175 degrees C).
- Boil squash and onions in salted water until tender, then drain and mash with 1/2 cup of butter or margarine. Mix in sour cream, grated carrot, and cream of chicken soup. Set aside.
- Melt the remaining 1/2 cup of butter and mix it into the stuffing. Spread half of the stuffing in a 9x13 glass baking pan. Pour the squash mixture over the stuffing, then top it with the remaining stuffing.
- Bake until the top turns a beautiful golden brown and the edges start to bubble, approximately 30 minutes.
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