Nayne's Cornbread Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Yellow Squash side dish that even squash haters will love. Ingredients:
2 lbs yellow squash (if frozen cook as dirrected) |
1/2 cup mirepoix (chopped onion, carrots & cellery) |
1 pint sour cream |
2 (6 ounce) boxes cornbread stuffing mix |
1 (10 1/2 ounce) can cream of chicken soup |
2 cups cheddar cheese, grated |
1/2 cup butter |
Directions:
1. Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.
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