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Squash Stuffing Casserole

Squash Stuffing Casserole
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
8-10 ServingsPrep: 20 min. Bake: 25 min.

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.
Nutrition Facts: 3/4 cup equals 199 calories,
© Taste of Home 2013

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Squash Stuffing Casserole (continued)

Nutrition Facts: 10 g fat (6 g saturated fat), 29 mg cholesterol, 709 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.
© Taste of Home 2013