Yellow Squash Casserole

 

What do you do when you have too much yellow squash? You try to find as many cool and delicious recipes as you can.  I found this awesome casserole that totally changed my thinking about squash. I never liked it as much because it seemed that I always had too much of it and never any good recipes. This is going to be on my list of favorite recipes. :D


Side note: This recipe can be made ahead of time and refrigerated. Add the stuffing mix just before serving.

Ingredients

• 2 teaspoons vegetable oil
• 3 crookneck yellow squash, peeled and diced
• 1/2 sweet yellow onion, diced
• 2 tablespoons water, or as needed
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (8 ounce) container sour cream
• 1/2 cup shredded Cheddar cheese (optional)
• 1/2 (6 ounce) box dry bread stuffing mix

What do you do when you have too much yellow squash? You try to find as many cool and delicious recipes as you can.  I found this awesome casserole that totally changed my thinking about squash. I never liked it as much because it seemed that I always had too much of it and never any good recipes. This is going to be on my list of favorite recipes. :D

Side note: This recipe can be made ahead of time and refrigerated. Add the stuffing mix just before serving. 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.