1. Heat oven to 350 F.
2. Combine squash slices and chopped onion in large saucepan.
3. Cover with water. Cook until tender, about 5 minutes. Drain in colander.
4. Combine condensed cream of chicken soup and sour cream in large bowl. Stir to combine.
5. Stir squash and onions into soup mixture.
6. Combine herb seasoned stuffing mix with margarine and spread half on bottom of a 9x12 buttered casserole dish.
7. Cover with ½ squash mixture and ½ grated cheddar cheese.
8. Repeat layer, saving a few crumbs for the top.
9. Bake 45 minutes or until heated through. Serve hot. |
