NAYNE'S CORNBREAD SQUASH CASSEROLE

Nayne's Cornbread Squash Casserole image

Provided by nadyney

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs yellow squash (if frozen cook as dirrected)
1/2 cup mirepoix (chopped onion, carrots & cellery)
1 pint sour cream
2 (6 ounce) boxes cornbread stuffing mix
1 (10 1/2 ounce) can cream of chicken soup
2 cups cheddar cheese, grated
1/2 cup butter

Steps:

Melt butter and pour into a 9x13 pan, add 1 box stuffing mix and press into bottom of pan to form crust. Boil squash and mirepoix in water until tender - do not over cook. Mix sour cream, soup, cheese, cooked and drained squash mirepoix mixture and 1 box of stuffing mix in a bowl stir until well blended. Spread squash mixture evenly on top of crust. Bake 350 deg for 30 minutes.

Nutrition Facts : Calories 439.9, Fat 29.6, SaturatedFat 17.4, Cholesterol 70.8, Sodium 868.2, Carbohydrate 32.6, Fiber 5.6, Sugar 3.1, Protein 12.1

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