Crunchy Squash Casserole Recipe

• 2 (10 ounce.) pkg. frzn sliced yellow squash
• 1 c. minced onion
• 1 tbsp. butter (melted)
• 8 ounce. carton commercial lowfat sour cream
• 10 3/4 ounce. can cream of chicken soup (undiluted)
• 8 ounce. can water chestnuts (liquid removed)
• 6 ounce. pkg. chicken flavored stuffing mix
• 1/4 c. plus 2 tbsp. butter (melted
• squash slices (optional)
• celery leaves (optional)

1. Cook squash according to package directions; drain well.
2. Saute/fry onion in 1 Tbsp.
3. butter.
4. Combine squash, onion, lowfat sour cream, soup, and water chestnuts.
5. Combine stuffing mix and remaining melted butter; stir well.
6. Add in 3/4 of stuffing mix to squash mix; spoon into a lightly greased 2 qt casserole.
7. Sprinkle remaining stuffing mix over casserole.
8. Bake at 350 degrees for 20 min or possibly till bubbly.
9. Garnish with thawed squash slices and celery leaves; if you like.
10. Yield: 8 servings.

onion, butter, carton commercial lowfat, cream of chicken soup, water chestnuts, chicken flavored stuffing mix, butter, celery

Taken from cookeatshare.com/recipes/crunchy-squash-casserole-15317 (may not work)