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.

 

Recipe Index