Yellow Squash Cornbread Stuffing Casserole - cooking recipe

Ingredients

3/4 cup water
1/2 teaspoon salt
6 cups sliced yellow squash (1/4-in thick)
1 small onion, sliced
1 (10 ounce) can condensed cream of mushroom soup, undiluted
1 cup sour cream
2 teaspoons fresh minced garlic
1 (6 ounce) package instant cornbread stuffing mix
1 (4 ounce) can chopped green chilies
salt and pepper
1 -2 cup shredded cheddar cheese

Preparation

Set oven to 350 degrees.
Grease a 2-quart baking dish.
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 soup, sour cream, garlic, stuffing and the contents of the seasoning packet, chilies, salt and pepper; mix well.
Fold in squash mixture.
Pour into prepared baking dish.
Bake uncovered for 25-30 minutes or until heated through.
Sprinkle with grated cheddar cheese and return to oven for a few minutes more to melt cheese.