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CRUNCHY SQUASH CASSEROLE | |
2 (10 oz.) pkg. frozen sliced yellow squash 1 c. chopped onion 1 tbsp. butter (melted) 8 oz. carton commercial sour cream 10 3/4 oz. can cream of chicken soup (undiluted) 8 oz. can water chestnuts (drained) 6 oz. pkg. chicken flavored stuffing mix 1/4 c. plus 2 tbsp. butter (melted squash slices (optional) celery leaves (optional) Cook squash according to package directions; drain well. Saute onion in 1 tablespoon butter. Combine squash, onion, sour cream, soup, and water chestnuts. Combine stuffing mix and remaining melted butter; stir well. Add 3/4 of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole. Sprinkle remaining stuffing mix over casserole. Bake at 350 degrees for 20 minutes or until bubbly. Garnish with thawed squash slices and celery leaves; if desired. Yield: 8 servings. |
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