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Categories:Viewed: 4 - Published at: 8 years ago
Ingredients
- 2 lb. summer squash
- 1/2 c. margarine, melted
- 1 bag Pepperidge Farm seasoned stuffing mix
- 1 (10 1/2 oz.) can cream of chicken soup
- 1 c. sour cream
- 1/2 c. onions, chopped
Method
- Preheat oven to 350°.
- Slice and cook squash until tender, but firm.
- Drain. Melt margarine mix with stuffing.
- Pat 1/2 of stuffing into bottom of a 13 x 9 x 2-inch baking dish.
- Add chicken soup, onions and squash.
- Pour over crumbs.
- Add remaining crumbs to top of squash.
- Bake 45 minutes.