ANN COX EASTES / KROGER
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.
