RECIPE # 4493 - ANN'S SQUASH CASSEROLE - Wednesday, July 7, 2010 - | Nashville News, Weather & Sports

RECIPE # 4493 - ANN'S SQUASH CASSEROLE - Wednesday, July 7, 2010



8-10 c fresh sliced squash

1 medium onion, thinly sliced

1 T butter or oil

1 c water

1/4 c butter, melted

1 (8-oz) carton reduced fat sour cream

1 (10 3/4-oz) can reduced fat cream of chicken soup

 1 (6-oz) box chicken stuffing mix

2 c shredded cheddar cheese

 Heat butter or oil in a skillet and add onions and squash.  Cook over medium heat in a covered skillet, adding water as needed to cook down until squash and onion are soft and tender (about 20 minutes).  Place 6 cups of squash mixture in a bowl and add remaining ingredients.  Stir to mix completely and spread in a large rectangular casserole dish (9 X 13-inches) coated with vegetable spray.  Bake in a 350F oven for 30-40 minutes or until bubbly.  Freeze casserole before cooking if desired.  Thaw in refrigerator before baking.  Yield:  8-10 servings.  


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