Food & Drink

Squash casserole with a crunchy topping

2 boxes stove-top stuffing, chicken or turkey flavor

1 cup butter, melted

3 pounds frozen sliced squash, thawed

2 cups sour cream

2 (10.75 ounce) cans cream of mushroom soup

salt and pepper, to taste

Serves 12.

Grease a 9-by-13-by-2-inch baking dish. Combine all package contents of stove-stuffing mix with melted butter. Scatter half of mixture in bottom of prepared pan. Combine squash with sour cream and mushroom soup. Spoon squash mixture over stuffing mix/butter layer. Sprinkle remaining stuffing mix/butter mixture over top of squash mixture. Bake at 350 degrees 45-50 minutes, until tops are toasty golden brown.

Note: This recipe halves easily for a smaller crowd. Prepare as directed, using an 8-inch square dish or a 9-inch deep dish pie plate. Bake for only 35-40 minutes.