COUNTRY SQUASH AND CORN CASSEROLE

Country Squash and Corn Casserole image

Provided by Jeanne Benavidez

Time 45m

Number Of Ingredients 10

4 c yellow squash or zucchini, sliced or diced
2 stick melted butter, divided
1 medium onion, chopped
1 can(s) cream of chicken soup
16 oz sour cream
1 can(s) (15 oz) whole-kernel corn, drained
1 pkg (6 oz) chicken or herb flavored stuffing mix
1/2 tsp salt
1 tsp black pepper
1 c shredded cheddar cheese (or your favorite)

Steps:

1. Cook squash and onions (in a sauce pan with a little water) until tender. Drain and season with 1 stick of butter and salt and pepper to taste.
2. Mix everything, except the dressing/stuffing mix and shredded cheese, in a large bowl.
3. Put the stuffing/dressing mix into a separate bowl and add the other stick of melted butter. Stir well to combine.
4. Add stuffing mixture into the squash/onion mixture. Mix well.
5. Pour this mixture into a 9" x 13" baking dish (sprayed with non-stick cooking spray) and sprinkle shredded cheddar cheese evenly over the top of the casserole.
6. Bake in 375°F oven for 30 to 45 minutes.
7. **This can be divided into 2 smaller baking dishes before cooking and one can be frozen.
8. OPTIONAL: Add 1 or 2 , roasted, peeled and diced Hatch green chili peppers to mixture for an extra 'kick'. If you don't have fresh chilies, use a 4 oz can of diced chili peppers, hot or mild.
9. COOK'S NOTES: If using small, young squash, you can just slice them because they are tender. If using larger, older squash, I remove the seeds and dice them because they tend to be a little tougher.