This is one of my Grandmother Jansen's recipes.
2 lbs. yellow squash, chopped
1 small onion, chopped
1 stick oleo (butter)
1 can cream of chicken soup
1 pkg Pepperidge Farm cornbread stuffing
8 oz sour cream
Cook squash and onions in very little liquid until tender. Drain. Mix the remaining ingredients in a large mixing bowl. Add squash and onions. Pour into a casserole dish. Bake at 350 for 25-30 minutes.
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