Friday, July 20, 2012

Squash Casserole # 2

* This is one of my favorite recipes for when you get a bumper crop of that summer squash.

3 medium size summer squash (green or yellow), peeled and cut into small cubes.
1 medium sweet onion, finely chopped
8 oz of sour cream
2 cans of cream of chicken soup
8 oz container of sour cream
8 oz package of Pepperidge Farm Herb Stuffing

  • Preheat oven to 350°
  • Cook squash and onion in a small amount of water until tender.
  • Add soup, sour cream, salt and stuffing. Stir until blended well.
Bake for 30-40 minutes or until fork inserted comes out clean.

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