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Squash Stuffing Casserole Recipe

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This recipe for Squash Stuffing Casserole, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Julie Hodge
Added: Sunday, September 7, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c. water
1/4 tsp.salt
6 c. sliced yellow summer squash (1/4 inch thick)
1 small onion, halved and sliced
1 can cream of mushroom soup, undiluted
1 c. sour cream
1 pkg. (6 oz.) instant cornbread stuffing mix
1 can (4 oz.) chopped green chilies
salt and pepper to taste
1 c. shredded cheddar cheese

Directions:
Directions:
Preheat oven to 350. 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 and set aside. In a bowl, combine soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper; mix well. Fold in squash mixture. Pour into a greased shallow 2 qt. baking dish. Sprinkle with cheese. Bake, uncovered, for 25 to 30 minutes or until heated through.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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