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1 serving
Original recipe yields 1 serving
6 yellow squash, washed & sliced in 1/4 inch rings
1 Vidalia or other sweet onion, diced
1 tsp sea salt
1/2 stick margarine
Pepper to taste
1 box Cornbread Stove Top Stuffing
1 can cream of chicken soup
1/2 cup grated sharp cheddar cheese
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Let's Make It
1
In a large saucepan, bring 1 1/2 cups water to a boil. Add squash, onion, salt, margarine and pepper to saucepan. Cover and simmer until squash is tender (about 15 minutes).
2
Meanwhile, prepare the Stove Top according to package directions. Set aside. When squash is done, drain in a colander or sieve. When squash is completely drained, combine it with the prepared stuffing and cream of chicken soup.
3
Place it in a casserole dish and top with shredded cheese.
4
Bake at 375°F for 30 to 45 minutes.
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