Great way to use up a bunch of those summer squash when you’ve got them coming out your ears. This is my Dad’s favorite casserole recipe. He got the recipe from my grandmother, then passed it on to me. The low-fat option is just as good as all that butter, IMO. It’s the cheddar and sour cream that really make it so yummy.
Servings: 12Prep Time: 15 Cook Time: 30
4 cups yellow squash, sliced
1 medium onion, chopped
1 can cream of chicken soup
1 cup sour cream
2 cup carrot, shredded
1 8-ounce package Pepperidge Farm herb seasoned stuffing mix
1 stick of butter or margarine, melted
(Lower fat option: replace butter with either 1 cup chicken broth or 1 chicken bouillon cube, crushed and dissolved in 1 cup water)
1 ½ cups shredded cheddar cheese
In a large pan, bring salted water to boil. Add squash and onion. Return to boil and cook 5 minutes. Drain well. In a large bowl, combine soup and sour cream, stir in carrot, and then fold in squash and onion. Pour package of stuffing mix into a 13x9x2” baking dish. Drizzle with melted butter (or chicken broth), then fluff with a fork until well moistened. Spread stuffing evenly in bottom of the dish. Spoon on veggie mixture. Top with cheddar cheese. Bake at 350° for about 30 minutes, or until cheddar is lightly browned.
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