Crunchy Squash Casserole

• 4 to 5 medium yellow or zucchini squash
• 1/2 stick margarine
• 1 large chopped onion
• 1 (8 oz.) bag cornbread stuffing
• 1 can cream of mushroom soup (may use celery)
• 1 c. sour cream
• 1 1/2 tsp. vegetarian chicken flavor (Carmel or McKays)

1. Cube or slice squash.
2. Steam lightly if you wish and set aside.
3. Melt margarine in a large pan and saute onion.
4. Add cornbread stuffing and stir to coat.
5. Cover bottom of a 9 x 12-inch baking dish with 1/2 of the stuffing and reserve the rest for the top.
6. Sprinkle "chicken" powder over squash.
7. Place the squash on top of the stuffing.
8. Mix soup and sour cream and spoon over squash.
9. Top with the remaining cornbread stuffing.
10. Bake at 350u0b0 for 30 to 45 minutes.
11. Serves 6 to 8.

zucchini, margarine, onion, cornbread stuffing, cream of mushroom soup, sour cream, vegetarian chicken flavor

Taken from www.cookbooks.com/Recipe-Details.aspx?id=340616 (may not work)