Squash Stuffing Casserole Recipe

Squash Stuffing Casserole Recipe photo by Taste of Home

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The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient corn bread stuffing mix and a can of green chilies give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. -Tara Kay Cottingham, Munday, Texas

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Squash Stuffing Casserole Recipe

Prep: 20 min. Bake: 25 min.

Yield: 8-10 Servings

20 25 45

Ingredients

3/4 cup water
1/4 teaspoon salt
6 cups sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1 package (6 ounces) corn bread stuffing mix
1 can (4 ounces) chopped green chilies
Salt and pepper to taste
1 cup (4 ounces) shredded cheddar cheese

Directions

In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.

Nutritional Facts 3/4 cup equals 199 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 709 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.

Originally published as Squash Stuffing Casserole in Quick Cooking March/April 1999, p27