8 - 10 servings
- 5 medium squashes washed and sliced
- 1 large carrot grated
- 1 medium onion chopped fine
- 1 cup sour cream
- 1 can cream of chicken soup
- Salt and pepper to taste
- 1 box Stove Top Cornbread Stuffing mix
- 1 stick of butter melted
- Place the squash into a large pot with enough water to cover and cook on medium heat until tender. (I steam my squash, this way it is not necessary to drain the water off.)
- While the squash is cooking grate the carrot and dice the onion. Combine the carrot and onion in a large bowl with the sour cream and the soup. Mix well.
- When the squash is done drain it and then add it to the carrot and onion mixture, and again mix well. At this time check for seasoning and add salt and pepper if needed.
- Place the stuffing mix in a small bowl and pour the melted butter over it. Stir to combine.
- Spray a 13×9 inch glass casserole pan with nonstick spray. Spread one-third of the stuffing mix on the bottom of casserole. Spread all of the squash mixture over stuffing and end with the remaining stuffing mix spread evenly over top.
- Bake at 350 for 30 minutes or until bubbly.
- Serves about 15 to 20 at a buffet and 8 to 10 hungry people.
You can half the recipe by using two smaller pans and freezing one and baking the other. If you choose to make two small casseroles use two boxes of the stuffing mix and an extra stick of butter. Heating the frozen casseroles; for best results remove the casserole from the freezer the night before and allow to thaw in the refrigerator. Reheat the casserole at 350⁰ for 35 to 40 minutes. The longer baking time allows the casserole to warm up before it begins to cook; usually, the casserole is placed in the oven hot.