Yellow Squash Cornbread Stuffing Casserole |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a super fall side dish! Ingredients:
3/4 cup water |
1/2 teaspoon salt |
6 cups sliced yellow squash (1/4-in thick) |
1 small onion, sliced |
1 (10 ounce) can condensed cream of mushroom soup, undiluted |
1 cup sour cream |
2 teaspoons fresh minced garlic |
1 (6 ounce) package instant cornbread stuffing mix |
1 (4 ounce) can chopped green chilies |
salt and pepper |
1 -2 cup shredded cheddar cheese |
Directions:
1. Set oven to 350 degrees.
2. Grease a 2-quart baking dish.
3. In a large saucepan, bring water and salt to a boil.
4. Add squash and onion; reduce heat, cover and cook until squash is crisp-tender, about 6 minutes.
5. Drain well; set aside.
6. In a large bowl, combine soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
7. Fold in squash mixture.
8. Pour into prepared baking dish.
9. Bake uncovered for 25-30 minutes or until heated through.
10. Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.
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