Squash and Spinach Casserole

By cindygwest

Ingredients

• 12 medium yellow squash, thinly sliced
• 1 cup chopped onion
• 1 (6 ounce) bag fresh baby spinach
• 1 (16 ounce) container sour cream
• 2 cups shredded sharp Cheddar cheese
• 2 (10 3/4 -ounce) cans cream of celery soup
• 1 (6-ounce) bpx cjoclem-flavored stuffing mix
• 2 t. poultry seasoning
• 1/2 t. salt

Details

Servings 8

Preparation

Step 1

1. In a large Dutch oven, combine squash and onion; add water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 10 minutes or until squash is tender. Drain well.
2. Preheat oven to 350. Spray a 13 x 9 inch baking dish with nonstick cooking spray.
3. In a large bowl, combine squash mixture and spinach, stirring well.
4. Add sour cream, cheese, soup, stuffing mix, poultry seasoning, and salt. Spoon mixture into prepared baking dish, and bake for 35 to 45 minutes or until hot and bubbly. Let stand about 10 minutes before serving.