Gwen'S Original Squash Casserole

1. 1

   Place squash, carrots and onions in medium pot. Cover with water. Bring to a boil, then reduce heat and continue to cook till fork tender. Drain well in collander.

2. 2

   Melt the stick of butter in bottom of casserole. Mix in the cornbread stuffing. (Reserve half of mixture to use as topping).

3. 3

   Spread other half on the bottom of the casserole.

4. 4

   Combine cream of chicken and sour cream with the drained squash. Add black pepper to taste.

5. 5

   Add to casserole dish and then top with remaining cornbread topping.

6. 6

   Bake at 350 degrees for 30 to 35 minutes until it bubbles around edges and is golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.