Squash Stuffing Casserole

• 3/4 cup water
• 1/4 teaspoon salt
• 6 cups sliced yellow summer squash (1/4 inch thick)
• 1 small onion, halved and sliced
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup sour cream
• 1 package (6 ounces) corn bread stuffing mix
• 1 can (4 ounces) chopped green chilies
• Salt and pepper to taste
• 1 cup shredded cheddar cheese

1. In a large saucepan, bring water and salt to a boil. Add squash and onion. Reduce heat; cover and cook until squash is crisp-tender, about 6 minutes. Drain well; set aside.
2. In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper. Fold in squash mixture.
3. Pour into a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through.

water, salt, onion, condensed cream, sour cream, corn bread stuffing mix, green chilies, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/squash-stuffing-casserole/ (may not work)