Cynthia’s Squash Supreme2002-05-12
- Course: Soups & Salads
- Yield : 8 servings
- Servings : 8 servings
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
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- 2 lbs squash
- 1 (10 oz) can cream of chicken
- 1 small carton sour cream
- 1 large carrot, grated
- 1 package cornbread stuffing mix
- 1 stick melted butter
- 1 onion, finely chopped
- 8 ounces grated sharp cheese
Cook squash until tender in salted water. Drain well.
Together with drained squash, add all other ingredients except stuffing mix and butter. Add melted butter to stuffing mix. Put half of stuffing mix into squash mixture.
Pour mixture into buttered 9x14 casserole dish. On top, sprinkle the other half of the stuffing mix.
Bake in an oven at 350 degrees for 45 minutes.