Squash Casserole



  • 5-6 yellow squash 
  • 1/2 cup mayonnaise 
  • 1/2 cup sour cream
  • 1 cup cheddar cheese, shredded
  • 1 can cream of celery soup
  • 1/4 cup onion, chopped 
  • 1 egg

Topping:

  • 1 stick butter, melted
  • 8 oz package pepperidge Farm cornbread stuffing
Preheat oven to 350°. 

Cook whole squash in boiling water until fork tender. Drain and let cool enough to handle and then cut into bite-size pieces. 

In a large bowl stir together, remaining casserole ingredients, stir in squash.

In a separate bowl, moisten stuffing with butter.

Place half of the stuffing mixture in the bottom of a 3 quart casserole dish. Top with squash and then the remaining stuffing mixture. Bake at 350° for 30 minutes. 

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