Squash Casserole for the Freezer

Yet another purchase from the farmers market. I bought two baskets of squash from the Mennonite market and a bunch of huge onions. My guess is that is was about 8 lbs. I sliced up the squash and onions and it looked like this:

I sauteed them with a stick of butter.

Now I had room to use the storage container as a mixing bowl. I added the soup and sour cream.

I added about 1 1/2 lbs of finely shredded sharp cheddar cheese.

And stirred it up.

Then I added about 4 cups of Herb stuffing mix–Pepperidge Farms in the blue bag is what you’re looking for.

I stirred everything together and divided into several Pyrex casserole dishes that I sprayed with baking spray. I put them in the freezer for later. If you want to bake it immediately, it bakes at 375 for about 35-40 for a 13 x 9 inch casserole.

Ingredients:

Stick of butter

8 lbs yellow squash, sliced

3-4 cups thinly sliced onion

3 cans condensed cream of chicken soup

1 1/2–16 oz containers of sour cream

24 oz. finely shredded cheddar

4 1/2 cups herb stuffing mix (Blue Pepperidge Farm)

Heat a large pot and melt the butter. Add the onion and squash and saute until cooked through. Add remaining ingredients and divide into casserole dishes that have been sprayed with cooking spray. Store in deep freeze. To serve: Thaw completely and bake at 375 degrees for 35 to 40 minutes until brown and edges are bubbling.