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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This recipe is a favorite anywhere I take it. It's so good. My mom has been making this for years. I sometimes use only 1 egg and it makes the casserole a little more moist. Ingredients:
4 -5 cups squash, cooked (i use yellow and or zucchini) |
1 large onion |
1 (10 1/2 ounce) can condensed cream of chicken soup or 1 (10 1/2 ounce) can mushroom soup |
8 ounces sour cream |
2 eggs, slightly beaten |
1/2 cup margarine |
1 (8 ounce) package pepperidge farm herb seasoned stuffing mix |
Directions:
1. Combine soup, sour cream and eggs.
2. Fold into squash and onion.
3. Mix well.
4. Melt butter and pour over stuffing mix.
5. Line bottom of 9x13-inch Pyrex bowl with 1/2 of stuffing mix.
6. Pour squash mix in bowl and top with other 1/2 of stuffing mix.
7. Bake at 350° for 30 to 40 minutes.
8. Turn oven off and sprinkle with grated American cheese and leave in oven to melt.
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