crunchy squash casserole

How To Make crunchy squash casserole

• 1

  Sprinkle remaining stuffing mixture over casserole.
• 2

  Bake at 350 degrees for 20 minutes or until bubbly.
• 3

  Garnish casserole with thawed squash slices and celery leaves, if desired. Yield: 8 servings.
• 4

  Cook the squash according to package directions; drain well.
• 5

  Saute onion in 1 tablespoon butter.
• 6

  Combine the squash, onion, sour cream, soup and water chestnuts.
• 7

  Combine stuffing mix and 1/4 cup plus 2 tablespoons melted butter; stir well.
• 8

  Add three-fourths of stuffing mixture to squash mixture; spoon into a lightly greased 2 quart casserole.
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