Crunchy Squash Casserole - cooking recipe

Ingredients

4 to 5 medium yellow or zucchini squash
1/2 stick margarine
1 large chopped onion
1 (8 oz.) bag cornbread stuffing
1 can cream of mushroom soup (may use celery)
1 c. sour cream
1 1/2 tsp. vegetarian chicken flavor (Carmel or McKays)

Preparation

Cube or slice squash.
Steam lightly if you wish and set aside.
Melt margarine in a large pan and saute onion.
Add cornbread stuffing and stir to coat.
Cover bottom of a 9 x 12-inch baking dish with 1/2 of the stuffing and reserve the rest for the top.
Sprinkle \"chicken\" powder over squash.
Place the squash on top of the stuffing.
Mix soup and sour cream and spoon over squash.
Top with the remaining cornbread stuffing.
Bake at 350\u00b0 for 30 to 45 minutes.
Serves 6 to 8.