Herb Seasoned Squash Bake - cooking recipe

Ingredients

6 cups summer squash, sliced
1 cup chopped onion
1 (10 3/4 ounce) can reduced-fat cream of chicken soup
1 (8 ounce) carton nonfat sour cream
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, melted
1 teaspoon sage
1 teaspoon onion powder
1 cup shredded cheddar cheese

Preparation

Preheat the oven to 350 degrees.
In a saucepan over medium heat, boil the squash and onion in salted water for 5 minutes. Drain well.
Combine the squash, chicken soup, and sour cream.
Toss the stuffing mix with butter, sage, and onion powder.
Butter a 2 quart casserole dish. Layer half the stuffing in the bottom. Sprinkle half the cheese over the stuffing. Spread the squash over the cheese and top with remaining cheese and then the remaining stuffing.
Bake for 30-40 minutes.