The recipe for this zippy side dish was given to me by my husband's grandmother. Convenient cornbread stuffing mix and a can of green chiles give fast flavor to sliced summer squash. Since I cook for just my husband and me, I often freeze the leftovers for another day. —Tara Kay Cottingham, Munday, Texas
Squash Stuffing Casserole
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 sour cream
- 1 package (6 ounces) cornbread stuffing mix
- 1 can (4 ounces) chopped green chiles
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
Directions
- 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, chiles, 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.
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