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.