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Yellow Squash and Stuffing Casserole
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Ingredients: Servings: 6-8 | |
2 lbs | yellow squash, chopped |
1 (10 3/4 ounce) can | cream of mushroom soup |
1 cup | sour cream |
2 1/4 cups | dry Pepperidge Farm Herb Stuffing |
1/2 cup | onion, chopped |
1/2 cup | butter, melted |
2 tablespoons | butter |
2 tablespoons | margarine, alternative |
1/2 teaspoon | salt |
1/8 teaspoon | pepper |
2 cups | shredded cheddar cheese |
Directions:
1
Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
2
Drain well.
3
Mix in soup, sour cream, salt and pepper.
4
Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
5
Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
6
Bake in a 350-degree oven for 30 minutes, until golden brown.
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