Squash Stuffing Casserole

Ingredients:

• 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 (8 ounces) sour cream
• 1 package (6 ounces) corn bread stuffing mix
• 1 can (4 ounces) chopped green chilies
• Salt and pepper to taste
• 1 cup (4 ounces) shredded cheddar cheese

Directions:

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.

In a large bowl, combine the soup, sour cream, stuffing and the contents of seasoning packet, chilies, salt and pepper.

Fold in squash mixture.

Pour into a greased shallow 2-quart baking dish.

Sprinkle with cheese.

Bake, uncovered, at 350° for 25-30 minutes or until heated through.