Serving my new squash casserole
First I dumped 3 cups of cornbread stuffing (like I use for my turkey dressing) into a small mixing bowl and poured about a half stick of melted butter onto the stuffing and stirred it up. I put the 4 cups of yellow squash, 2 cups of onion, 1 cup of tomatoes, and a little can of green chiles into a big mixing bowl. Then I added a can of concentrated cream of chichen soup and a little milk. Next time I may use cream of muchroom soup instead. The soup is there mainly to hold it together and add some flavor. I added about a cup of shredded cheddar cheese and about half of the buttered cornbread stuffing mix and then stirred everything up before loading it into a big pyrex casserole dish. I added the other half of the stuffing on top of the casserole. Then I covered the dish with aluminum foil and baked it for an hour at 350 degrees F.
Serving my new squash casserole
First I dumped 3 cups of cornbread stuffing (like I use for my turkey dressing) into a small mixing bowl and poured about a half stick of melted butter onto the stuffing and stirred it up. I put the 4 cups of yellow squash, 2 cups of onion, 1 cup of tomatoes, and a little can of green chiles into a big mixing bowl. Then I added a can of concentrated cream of chichen soup and a little milk. Next time I may use cream of muchroom soup instead. The soup is there mainly to hold it together and add some flavor. I added about a cup of shredded cheddar cheese and about half of the buttered cornbread stuffing mix and then stirred everything up before loading it into a big pyrex casserole dish. I added the other half of the stuffing on top of the casserole. Then I covered the dish with aluminum foil and baked it for an hour at 350 degrees F.