I love trying new recipes and I love even more trying recipes from a friend. They usually end up being my favorites because I can get perspective on the recipe as well as how it tastes and any changes they suggest! I got this recipe last summer from a good friend, Megan Smith, and it was an instant hit. Even for people who don’t like tons of veggies, this is so delicious you forget it is a veggie casserole. We paired it with ribs and grilled asparagus for Father’s Day, as it was requested by my husband, Jason.
Here is the recipe:
2 medium yellow squash
1 can cream of chicken soup
1 c. sour cream
1/2 c. celery, chopped
1/2 c. carrots, shredded
1 small onion chopped
1/4 c. butter, melted
1 box Chicken stuffing mix, uncooked (I have also used a corn bread stuffing mix)
1+ c. shredded cheddar cheese
Cut squash, cook, drain.
Melt butter and add to stuffing mix.
In a separate bowl, mix soup, sour cream, squash, carrots, celery, onion, salt & pepper (to taste).
In greased 2 qt dish, put 1/2 of stuffing mixture, then add all the squash mix.
Add cheese to cover top and then the remaining stuffing mixture.
Bake at 350 for 30-40 minutes.