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Down Home Squash Casserole

List of Ingredients




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

1/2 Cup Vegetable Oil

Non-Stick Spray

In a large skillet, fry squash and onion in oil until done. Drain well of
oil. 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 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.

Recipe



Soul Food On-Line
Submitted by Christine