Crunchy Squash Casserole
Ingredients
- 2 10 oz. pkg. frozen sliced yellow squash (fresh squash is even better)
- 1 C. chopped onion
- 1 Tbs. melted butter or margarine
- 1 8 oz. carton sour cream
- 1 10 1/4 oz. can cream of chicken soup
- 1 8 oz. can water chestnuts, drained
- 1 6 oz. pkg chicken flavored stuffing mix
- 1/4 C. plus 2 Tbs. melted butter or margarine
Directions
Cook squash in boiling water until done. Drain well. Saute onion in 1 Tbs. butter or margarine. Combine with the squash, sour cream, soup, and chestnuts. Combine stuffing mix and 1/4 C. plus 2 Tbs. melted butter. Stir well. Add 3/4 of stuffing mixture to squash mixture. Spoon into a lightly greased 2 qt. casserole. Sprinkle remaining stuffing mix over casserole. Bake at 350 degrees for 20 minutes.
