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Enjoy this recipe from Almost Homemade.
Submitted by: Beth Boyd from Atlanta, TX
2 lbs. yellow squash, cubed
8-oz. container sour cream
10-3/4 oz. can cream of chicken soup
1 onion, chopped
6-oz. pkg. herb-flavored stuffing mix, divided
1/2 c. butter, melted
1 t. salt
1/2 t. pepper
Place squash in a saucepan and cover with water; simmer over medium heat until nearly tender. Drain. Mix squash, sour cream, soup, onion, half the stuffing mix, butter, salt and pepper. Spoon into a greased 13"x9" baking pan; sprinkle with remaining stuffing mix. Bake at 350 degrees for 45 minutes. Serves 8. | |
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Place squash in a saucepan and cover with water; simmer over medium heat until nearly tender. Drain. Mix squash, sour cream, soup, onion, half the stuffing mix, butter, salt and pepper. Spoon into a greased 13"x9" baking pan; sprinkle with remaining stuffing mix. Bake at 350 degrees for 45 minutes. Serves 8. |
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