1 1/2 lbs. squash, cut up and cooked in water till tender
1 small onion (chopped)
1 pkg. Pepper Ridge Farm (or any brand) Herb stuffing.
1 cup sour cream
1 can cream of chicken soup
1/4 cup of margarine (melted)
Drain cooked squash
Mash the squash with a fork
Add additional ingredients, except reserving 1/2 of the stuffing
Pour into 2 qt. casserole
With the reserved stuffing, add the melted margarine
Mix and place on top of the casserole
Bake at 350 degrees 45-50 min., till bubbling and brown.
Pairs Well With
This recipe I tweaked. Can't remember where I got it from, but I can't wait every year for those first tender yellow squash to make this dish with!