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Yellow Squash Casserole

3 pounds yellow summer squash, cut into chunks
1 can (10.75-oz.) condensed cream of chicken soup
4 ounces sour cream
1/4 cup chopped peeled onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup butter, melted
2/3 cup stuffing mix
1 lb chicken breasts, chopped and cooked (optional)

Preheat oven to 325° F.

Steam squash until very tender, about 10 minutes. Puree squash in a food processor or in a bowl with a potato masher. Blend in chicken soup, sour cream, onion, salt and pepper, and cooked chicken (if using); mix well. Transfer mixture to a 2-quart casserole dish.

Toss stuffing mix and butter together until well combined. Sprinkle over squash and bake, uncovered, for 30 minutes or until top is crisp and golden. Serve warm.

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