Squash Casserole

By bweber

Ingredients

• 6 cups sliced squash, about 1/4 inch slices (yellow and green squash)
• 1/4 cup chopped onions
• 1 cup shredded carrots
• 1 can cream of mushroom soup, condensed
• 1 cup sour cream
• 1 pkg (7 oz) stuffing mix (Pepperidge farm seasoned or similar)
• 1/2 cup melted butter
• 1 cup grated sharp cheddar cheese

Preparation

Step 1

Preheat oven to 400 degrees
In saucepan, mix squash, onions and carrots with a little water and cook, covered, until squash are tender (okay to do in microwave until squash is tender). Drain mixture in colander and set aside in a decent sized mixing bowl

Blend mushroom soup and sour cream in bowl

Add to drained squash mixture

In separate bowl, mix melted butter, stuffing mix and grated cheddar cheese

In a baking dish (8x8 or 9x9) layer half of crouton mix, all of squash, then other half of stuffing mix (because there are only 2 of us, I split the casserole into 2 smaller containers…one to eat now, the other to freeze.

Bake uncovered for 20-25 minutes or until casserole is buttery and topping is browned