Ingredients
3/4 cup water1/4 teaspoon salt6 cups sliced yellow summer squash (1/4 inch thick)1 small onion, halved and sliced1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream1 package (6 ounces) corn bread stuffing mix1 can (4 ounces) chopped green chiliesSalt and pepper to taste1 cup shredded cheddar cheese
Preparation
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-qt. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
