Preheat oven to 350 degrees. Place squash, onion and 2 teaspoons salt in
a large saucepan; add water to cover. Bring to a boil. Cook 5 minutes;
drain. Return squash and onion to pan. Stir in carrots, soup, sour cream,
water chestnuts and remaining ½ teaspoon salt. Combine stuffing and
melted butter; toss. Sprinkle half of stuffing in a lightly greased 13x9 inch
baking dish. Spoon squash mixture into dish. Top with remaining stuffing.
Bake 30 to 40 minutes or until golden brown. Let stand 10 minutes before
serving.
Originally Submitted
6/25/2013
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