Stuffing Squash Casserole
45 minutes to prepare serves 6-8
INGREDIENTS
1 1/2 pounds butternut squash, sliced
1 pound zucchini, sliced
1 small sweet onion, chopped
2 1/2 teaspoons salt, divided
1 cup carrots, grated
1 can (10 oz) cream of chicken soup
1 container (8 oz) sour cream
1 can (8 oz) water chestnuts, drained and chopped
1 package (8 oz) herb-seasoned stuffing
1/2 cup butter, melted
PREPARATION
Preheat oven to 350°F and lightly grease a 9×13-inch baking dish. Set aside.
Put sliced squash and zucchini in a large Dutch oven. (Slices should be about 1/4-inch thick.) Add chopped onion, 2 teaspoons of the salt, and water to cover. Bring to a boil over medium-high heat and cook 5 minutes. Drain well.
In a large bowl, stir together grated carrots, chicken soup, sour cream, water chestnuts, and remaining salt. Fold in squash mixture.
In a separate bowl, stir together stuffing and melted butter. Spoon half of this mixture into prepared baking dish. Spoon squash mixture over stuffing in baking dish, and top with remaining stuffing mixture.
Bake until bubbly and golden brown, 30-35 minutes. Cover with aluminum foil after 20 minutes to prevent excessive browning, if necessary. Let stand 10 minutes before serving. Enjoy!