- 8
- 20 mins
4.2/5
(13 Votes)
Ingredients
- 3/4 cup water
- 1/4 teaspoon salt
- 6 cups sliced yellow summer squash (1/4 inch thick)
- 1 small onion, halved and sliced
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup (8 ounces) Daisy Brand® Sour Cream
- 1 package (6 ounces) corn bread stuffing mix
- 1 can (4 ounces) chopped green chilies
- Salt and pepper to taste
- 1 cup (4 ounces) shredded cheddar cheese
Preparation
Step 1
In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
You'll also love
-
Spinach Mojito Smoothie Recipe 4.3/5 (12 Votes) -
CLAMS: Drunken Clams with Sausage... 4.3/5 (13 Votes)
You'll also love
-
Carrot & Zucchini Mini-Muffins 4.3/5 (12 Votes)