Squash Casserole Recipe Two With Pepperidge Farm Stuffing
Ingredients
2 lbs. Small Tender Yellow Squash - sliced 1/4" thin
1 medium Yellow Onion chopped finely
1 can Cream of Chicken Soup
1/2 soup can water
1 cup Sour Cream
Sharp Cheddar Cheese 2 cups grated (1 cup for layering and 1 cup for topping)
Salt 1/2-1 tsp.
Cracked Black Pepper Several Grinds
1 large or 2 small Egg beaten
1 stick Butter melted
8 oz. Pepperidge Farm Herb Stuffing
Olive Oil to coat the baking dish
Preheat oven to 350 degrees
Instructions
Grate the cheese.
Wash & scrub squash, slice thinly 1/4", place in pot of water and cook just until tender.
Drain and mash
Add the following to the squash:
Onion, soup, water, sour cream.
Add 1/2 tsp. salt and pepper. Taste before adding the egg...add more if needed.
Add beaten egg.
Add Melted butter slowly to stuffing in medium bowl. Stirring to mix, using your hand to mix thoroughly.
Add small amount of olive oil to baking dish, using a paper towel wipe oil all around bottom and sides of dish.
Layer in this manner:
Squash Mixture
1/3 cup grated cheese
Stuffing Mixture
Do this two more times ending with stuffing mixture
Bake 30 minutes.. Add the other 1 cup of cheese to top and put back into oven for 5 minutes or just until cheese is melted.
Remove from oven and serve soon.