Crunch-Topped Squash Casserole

By Nanatimesthree

Ingredients

• 2 1/2 pounds yellow squash, sliced 1/4 inch thick
• 1 small sweet onion, chopped
• 2 1/2 teaspoons salt
• 3 carrots, grated
• 1 can fat-free cream of chicken soup
• 8 ounces sour cream
• 8 ounce can sliced water chestnuts, drained
• 3 cups herb-seasoned stuffing
• 1/2 cup butter, melted

Preparation

Step 1

1. Preheat over to 350.
2. Place squash, onion, and 2 teaspoons salt in a large saucepan; add
water to cover. Bring to a boil.
3. Cook 5 minutes; drain.
4. Return squash and onion to pan.
5. Stir in carrots, soup, sour cream, water chestnuts and remaining
1/2 teaspoon salt.
6. Combine stuffing and melted butter; toss.
7. Sprinkle half of stuffing in a lightly greased 13x9 inch baking
dish.
8. Spoon squash mixture into dish. Top with remaining stuffing.
9. Bake 30 to 40 minutes. Let stand 10 minutes before serving.