My Husband’s Favorite Squash Casserole

My husband loves yellow squash. I planted 6 of them this year and they have started producing enough that I could make some squash casserole. I didn’t make a huge batch, but enough to put a couple of small dishes in the freezer. They work well for us, because generally we’re just two people. You could use these quantities to make a 13 x 9 casserole.

14 yellow squash–about 6″ long thinly sliced

2 onions cut in half pole to pole and sliced thin

1/2 stick of butter

2 cans cream of chicken soup

1 pint sour cream

4 cups shredded sharp cheddar

1 cup Pepperidge Farm stuffing mix–in the blue bag

Add the first three ingredients to a dutch oven and saute until tender. I had some squash that I sauteed for dinner that I threw in here too.

Add the soup and sour cream and stir well. And then add the cheese and stir well.

Add the stuffing mix and stir well.

Add the mixture to greased casserole dish. This quantity made enough for 3 dishes this size.

Bake casserole at 375 degrees for 30 to 40 minutes until brown on top.

I forgot to take a picture before dinner. Oops.

Coming up soon, I found mangoes at Aldi for 55 cents each, so I bought 8 of them. I am going to make mango chutney and can it.