Yellow Squash Casserole

I found this recipe over on The Provident Pantry and let me tell you, this is the best way I've ever eaten yellow squash, in my entire life! Seriously, it was that good! So, if you still have over-active squash plants in your garden and you have a bounty of yellow squash that still needs to be used up, make this recipe! You won't be sorry!! I'm thinking of even slicing and blanching some yellow squash so that I can make this recipe during the winter months! I know my family won't complain about that! I hope you visit The Provident Pantry for more great food storage ideas.

Yellow Squash Casserole

2 pounds yellow squash, sliced
1 onion, sliced
1 can cream of chicken soup
1 cup sour cream
1 cup cheddar cheese, shredded
salt and pepper to taste
1 (6 ounce) package dry stuffing, prepared according to box directions

Boil the yellow squash and onion together in a large pot filled with water, until they are soft. Drain and place in a large bowl. Mix together the soup, sour cream, cheese and salt and pepper. Add the soup mixture to the squash and onions and mix well. In a 3 quart casserole dish, layer half of the stuffing, then pour on all of the squash mixture, followed by the remaining stuffing. Bake in a preheated 350° F oven for 40 to 45 minutes, or until hot and bubbly and stuffing on the top is slightly crunchy. Enjoy!