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Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 2 lb. squash (you can use fresh or canned squash)
- 1 medium onion, chopped
- 1 can cream of chicken soup
- 1 c. sour cream
- 8 oz. Pepperidge Farm stuffing mix
- 1 stick butter or margarine
- salt and pepper
- dill weed
- a little celery seed to taste
Method
- Cook squash and onion together and drain.
- Add the can of chicken soup, the sour cream and all of the seasons.
- Mix well. Layer the stuffing mix and the squash mix in casserole dish (bottom stuffing mix, squash mix, etc.).
- Melt the butter or margarine and pour over top of mix.
- Bake at 375° for 30 minutes.
