Take your squash obsession to the next level with this rich, creamy casserole. Topped with a stuffing mix, this squash casserole recipe is a delicious all-time favorite!
2 pounds squash, sliced (zucchini or summer squash)
1 can (10-3/4 oz.) cream of chicken soup, diluted with 1 can water.
8 ounce carton sour cream
1 tablespoon melted butter
8 ounce package herb seasoned Pepperidge Farm stuffing mix
1 small onion, chopped
½ cup melted margarine
Salt and pepper to taste
Boil squash and onion about 7 minutes or until tender in water with 1 teaspoon salt added.
To prepare: Pre-heat oven to 375 degrees
Drain well and season with small amount of salt, pepper, and one tablespoon butter.
Stir in the chicken soup diluted with water and sour cream.
In a separate bowl combine the ½ cup of melted margarine with all the stuffing mix, stirring until well blended.
Combine only ½ of the stuffing mix with all the squash mixture.
Spoon that mixture into 3 quart casserole dish then top with the remaining stuffing.