Down Home Squash Casserole
3 lbs. Yellow Squash, Sliced
1 16 oz. Container of Sour Cream
1 10 oz. Can Cream of Chicken Soup
1 10 oz. Can Cream of Mushroom Soup
1 Package Cornbread Stuffing
1 12 oz. Package Mild Cheddar Cheese, Shredded
1 Stick of Butter
1/4 tsp. Salt
1/4 tsp. Fresh Ground Black Pepper
1 Medium Yellow Onion, Chopped Fine
Non-Stick Spray
In a large skillet, fry squash and onion until done. Take a potato
masher and mash well, and set aside. In a sauce pan melt the butter
over low heat. Pour cornbread stuffing crumbs in a mixing bowl and
drizzle the butter over them, then mix to coat well. In another
mixing bowl combine the soups , sour cream, cheese,
salt, and pepper. Mix well. Add the cooked squash and onion and mix
well. Spray a 9"x13" casserole dish with non-stick cooking spray,
then pour 1/2 the stuffing crumbs in the casserole dish and spread
evenly. Add the squash casserole mixture and spread evenly. Top with
the remaining cornbread stuffing crumbs and spread evenly. Placed in
a preheated oven at 350 degrees and bake for 35 minutes, or until top
is browned.
**************Plan your next getaway with AOL Travel. Check out Today's Hot
5 Travel Deals!
(http://pr.atwola.com/promoclk/100000075x1212416248x1200771803/aol?redir=http://travel.aol.com/discount-travel?ncid=emlcntustrav00000001)
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
--- Begin Message ---
Down Home Squash Casserole
3 lbs. Yellow Squash, Sliced
1 16 oz. Container of Sour Cream
1 10 oz. Can Cream of Chicken Soup
1 10 oz. Can Cream of Mushroom Soup
1 Package Cornbread Stuffing
1 5 oz. Can Sliced Water Chestnuts, Drained
1 12 oz. Package Mild Cheddar Cheese, Shredded
1 Stick of Butter
1/4 tsp. Salt
1/4 tsp. Fresh Ground Black Pepper
1 Medium Yellow Onion, Chopped Fine
Non-Stick Spray
In a large skillet, fry squash and onion until done. Take a potato
masher and mash well, and set aside. In a sauce pan melt the butter
over low heat. Pour cornbread stuffing crumbs in a mixing bowl and
drizzle the butter over them, then mix to coat well. In another
mixing bowl combine the soups , sour cream, water chestnuts, cheese,
salt, and pepper. Mix well. Add the cooked squash and onion and mix
well. Spray a 9"x13" casserole dish with non-stick cooking spray,
then pour 1/2 the stuffing crumbs in the casserole dish and spread
evenly. Add the squashcasserole mixture and spread evenly. Top with
the remaining cornbread stuffing crumbs and spread evenly. Placed in
a preheated oven at 350 degrees and bake for 35 minutes, or until top
is browned.
--- End Message ---
