CRUNCHY SQUASH CASSEROLE

Crunchy Squash Casserole image

Provided by linda mcdougal

Number Of Ingredients 10

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2 (10 ounce) packages frozen sliced yellow squash
1 c chopped onion
1 Tbsp butter
1 (8 ounce) carton commercial sour cream
1 (10 1/4 ounce) can cream of chicken soup, undiluted
1 (8 ounce) can sliced water chestnuts, drained
1 (6 ounce) package chicken-flavored stuffing mix
1/4 c plus 2 tablespoons butter, melted
squash slices (optional)
celery leaves (optional)

Steps:

1. Cook the squash according to package directions; drain well.
2. Saute onion in 1 tablespoon butter.
3. Combine the squash, onion, sour cream, soup and water chestnuts.
4. Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
5. Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole.
6. Sprinkle remaining stuffing mixture over casserole.
7. Bake at 350 degrees for 20 minutes or until bubbly.
8. Garnish casserole with thawed squash slices and celery leaves, if desired. Yield: 8 servings.