!#7# Summer Squash Casserole With Herb Stuffing and Cheddar Cheese

!±8± Summer Squash Casserole With Herb Stuffing and Cheddar Cheese

Herb seasoned stuffing features tender yellow summer squash, onion, and cheddar cheese. Lightly cooked vegetables in chicken sauce are layered with stuffing mix and cheddar cheese. The finished casserole is topped with dry bread crumbs and baked until golden brown and firm. Squash in the summer squash family group are softer and cook faster than winter varieties. And while winter squash must be peeled and cooked to be consumed, summer varieties can be sliced and eaten raw, including peel.

Summer squash are readily available and can be found in supermarkets especially during the summer growing season. Squash can be overcooked and turn mushy, but will hold up well when cooked in a minimal amount of cooking liquid. Zucchini are similar in size and texture and a suitable substitution for the summer squash, if not available. Not all ingredients are created equal, so choose a high quality brand of cream of chicken soup and select a nice chunk of real deli-style cheddar cheese.

Summer Squash Casserole with Herb Stuffing and Cheddar Cheese

Ingredients:

2 pounds Yellow Squash, sliced
1/2 cup Yellow or White Onion, chopped
Coarse-Grained Salt
Fresh Ground Black Pepper
1 can Condensed Cream of Chicken Soup
1 cup Sour Cream
1 package Herb Seasoned Stuffing Mix
1/2 cup melted Unsalted Butter
3 cup grated Cheddar Cheese
1/4 cup Dry Bread Crumbs

Preparation:

1. Preheat the oven to 350 F.
2. Combine the yellow summer squash slices and chopped onion in a large saucepan.
3. Cover the vegetables with cold water. Cook over medium heat until tender, about 5 minutes. Drain in colander.
4. Add condensed cream of chicken soup and sour cream to large bowl. Stir to combine.
5. Stir the tenderized squash and onions into the soup mixture.
6. Combine herb seasoned stuffing mix with unsalted butter and spread half on bottom of a 9" x 12" buttered casserole dish.
7. Cover with half the squash mixture and half the grated cheddar cheese.
8. Repeat layering, topping with dry bread crumbs.
9. Bake for 45 minutes or until heated through. Serve hot.