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1 1/2 pounds yellow squash, sliced

1 cup chopped onion

2 tablespoons chopped red pepper

3/4 cup sour cream

3/4 cup milk

2 eggs, beaten

Half of a 6 ounce box of Chicken Stuffing mix, plus 2 tablespoons for top of casserole

2 cups shredded cheddar cheese, plus 2 tablespoons for top of casserole




Preheat oven to 350º.


Cook squash in boiling water about 5 minutes until tender.


Place onion and pepper in the bottom of a colander. Pour hot squash over top, using a potato masher slightly mash mixture. Drain well

Combine all remaining ingredients except for casserole toppings, and place in an 8” by 8” casserole dish. 


Sprinkle casserole toppings on top, and bake for 30 minutes.


Serves 4-6






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