Summer Squash Casserole

Summer Squash Casserole

 

Nancy Harrison

 

Ingredients

·       3 crookneck/yellow squash, cut into coins

·       3 zucchinis cut into coins

·       1 sweet yellow onion, diced

·       1 (10.75 ounce) can condensed cream of chicken soup

·       1 (8 ounce) container sour cream

·       1 pkg herb stuffing mix

·       ½ c melted butter

·       1 can sliced water chestnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Heat a pan of hot water; add squash and onion and salt and pepper. Cook a few minutes to soften. Stir cream of chicken soup, sour cream, and sliced water chestnuts together and add to squash mixture; mix well.
3. Melt butter and mix into the herb stuffing mix; spread half of mix into a 9X13 casserole dish; add the squash mix and then spread the remainder of the stuffing mix on top.
4. Bake in the preheated oven until filling is bubbling and stuffing is browned, about 30 minutes.